Turkish Red Lentil Soup with Chili Mint Butter

Instructions

1. 1

   Mise en place: thoroughly rinse 200 g of red lentils under cold tap water in a fine strainer until the water runs clear. Dice 150 g of yellow onion and 100 g of carrot into tiny 1 cm cubes. Set aside a medium deep soup pot on the stove.

2. 2

   Heat 20 ml of olive oil in the medium pot over medium heat. Add the diced onion and carrot, then cook for 4 to 5 minutes, stirring frequently with a wooden spoon, until the vegetables are softened, glossy, and fragrant. Keep heat steady so they do not brown.

3. 3

   Add the rinsed red lentils, 1200 ml of cold water, and 5 g of salt into the pot. Bring to a boil over medium-high heat, then reduce to low heat, cover with a lid, and simmer for 20 minutes until the lentils break down completely and the carrots are fork-tender.

4. 4

   Turn off the heat and uncover the pot carefully. Insert an immersion blender directly into the soup and purée on medium speed for 2 minutes until completely smooth and velvety. If the soup appears too thick, stir in a small splash of warm water to loosen it up.

5. 5

   In a separate small skillet over low heat, melt 30 g of butter until gently foaming. Stir in 10 g of dried mint and pul biber (Turkish pepper flakes) with a spoon for 30 seconds until sizzling and fragrant. Remove immediately from heat before the spices scorch.

6. 6

   Ladle the hot, silky lentil soup into individual wide bowls. Drizzle a generous spoon of the warm mint and red pepper butter over each serving. Serve immediately while steaming, accompanied by fresh lemon wedges on the side for squeezing.