Turkish Red Lentil Soup

Instructions

1. 1

   Fine chop the onion and slice the carrot thinly. Rinse red lentils in cold water until the water runs clear.

2. 2

   Heat olive oil in a deep pot over medium heat. Add onion and carrot, cooking for 5 minutes until soft.

3. 3

   Stir in the wheat flour and cook over medium heat for 1 minute until it smells slightly toasted.

4. 4

   Pour in the water and lentils. Bring to a boil over high heat, then lower heat to low and simmer for 20 minutes until soft.

5. 5

   Remove the pot from the heat. Puree the soup with an immersion blender until silky smooth, then season with salt.

6. 6

   In a small pan, melt butter over medium heat. Add mint and red pepper, sizzle for 1 minute until foaming.

7. 7

   Ladle warm soup into bowls and drizzle sizzling mint butter on top before serving.