Turkish Red Lentil Soup

Instructions

1. 1

   Place 200 g red lentils in a fine mesh strainer and rinse thoroughly under cold running water until the water runs completely clear, then drain well. Finely dice 150 g yellow onion and slice 100 g carrot into thin 0.5 cm half-moons. Set out a deep soup pot and a small frying pan on the stove so everything is prepared before cooking.

2. 2

   Melt 15 g of the butter in the deep pot over medium heat. Add the diced onion and sliced carrot, stirring frequently with a wooden spoon for 5 minutes until the vegetables soften and the onion turns translucent without browning. If the vegetables start to stick or brown too quickly, turn the heat down to low immediately.

3. 3

   Sprinkle 15 g wheat flour over the softened vegetables in the pot. Cook over medium heat for 1 to 2 minutes, stirring constantly with a wooden spoon, until the flour lightly coats the vegetables and gives off a warm, nutty, toasted aroma. Do not let the flour burn; if it darkens too fast, lower the heat slightly.

4. 4

   Pour in 1200 ml water while whisking constantly to prevent flour lumps. Add the rinsed red lentils and 5 g salt. Bring the soup to a boil over high heat, then reduce the heat to low, cover with a lid, and simmer gently for 20 minutes until the lentils and carrots are fork-tender and completely cooked through.

5. 5

   Take the pot off the heat. Puree the soup thoroughly using an immersion blender until completely smooth and velvety with no visible vegetable chunks. Taste the broth and adjust salt if needed. If the soup appears too thick, stir in 50 to 100 ml of hot water to reach your desired creamy soup consistency.

6. 6

   Melt the remaining 15 g butter in a small pan over medium heat. Stir in 5 g dried mint and red pepper flakes, letting them sizzle for 30 seconds until fragrant and foaming without scorching. Ladle the hot soup into serving bowls and spoon the warm, fragrant herb butter over each portion right before serving.