Turkish Lentil Soup

Instructions

1. Step 1

   Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, and potato and cook, stirring occasionally, until the onion softens.

   Timer: 7 min (fixed)

   Ingredients used: 100.0 gr Carrot, 30.0 ml Olive Oil, 150.0 gr Onion, 150.0 gr Potato

   Cookware: large saucepan, wooden spoon

2. Step 2

   Stir in the tomato paste, cumin, and paprika. Cook over medium heat until fragrant and evenly combined.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Ground Cumin, 2.0 gr Sweet Paprika, 30.0 gr Tomato Paste

   Cookware: large saucepan, wooden spoon

3. Step 3

   Add the red lentils and water. Bring to a boil over high heat, then reduce to low heat and cover loosely.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Red Lentil, 1200.0 ml Water

   Cookware: large saucepan, wooden spoon

4. Step 4

   Simmer until the lentils, carrot, and potato are very soft, stirring occasionally.

   Timer: 25 min (fixed)

   Cookware: large saucepan, wooden spoon

5. Step 5

   Remove the saucepan from the heat and blend the soup until smooth. Stir in the salt and black pepper.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 8.0 gr Salt

   Cookware: Immersion Blender, large saucepan, wooden spoon

6. Step 6

   Melt the butter in a small saucepan over low heat. Stir in the red pepper flakes and cook briefly until aromatic.

   Timer: 1 min (fixed)

   Ingredients used: 20.0 gr Butter, 2.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: small saucepan, wooden spoon

7. Step 7

   Ladle the soup into bowls, drizzle with the pepper butter, and serve with the lemon wedges for squeezing over each portion.

   Ingredients used: 1.0 piece Lemon

   Cookware: ladle