Equipment
Ingredients
Soup Base
- 30 ml olive oil, extra virgin
- 1 yellow onion, roughly chopped
- 1 carrot, peeled and roughly chopped
- 1 russet potato, peeled and diced
- 2 garlic, minced
- 15 g tomato paste
- 3 g ground cumin
- 200 g red lentils, dry
- 1000 ml vegetable broth
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Spiced Butter Drizzle
- 30 g unsalted butter
- 3 g pul biber
- 1 g dried mint
Garnish
- 1 lemon, cut into wedges
Nutrition (per serving)
Method
Place the red lentils in a fine mesh sieve and rinse under cold running water until the water runs clear. Drain well and set aside.
Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion, carrot, and potato. Sauté for 5 to 7 minutes until the onions are soft and translucent.
Stir in the minced garlic, tomato paste, and ground cumin. Cook for 1 minute, stirring constantly, to toast the spices and cook out the raw flavor of the tomato paste.
Add the rinsed red lentils, vegetable broth, kosher salt, and black pepper. Stir well, scraping up any browned bits from the bottom of the pot, and bring the mixture to a rolling boil at 100°C/212°F.
Reduce the heat to low, cover the pot tightly, and let it simmer gently for 20 to 25 minutes. Check occasionally and stir to prevent the lentils from sticking to the bottom.
Remove the pot from the heat. Carefully use an immersion blender to puree the soup until entirely smooth and velvety. If the consistency is too thick, whisk in a small splash of hot water.
In a small frying pan, melt the unsalted butter over medium-low heat. Once it foams, remove from the heat and immediately stir in the pul biber and dried mint. Let the spices gently toast in the residual heat for about 30 seconds to infuse the fat.
Ladle the hot, pureed soup into individual bowls. Drizzle the spiced butter generously over the top of each portion. Serve immediately with fresh lemon wedges on the side for squeezing into the soup.
Chef's Notes
- Rinsing red lentils thoroughly before cooking removes excess surface starch, preventing the soup from becoming overly foamy while boiling and ensuring a cleaner texture.
- The acid from the fresh lemon juice is not optional; it is crucial for cutting through the earthiness of the lentils and the richness of the butter, elevating the entire dish.
- If pul biber or Aleppo pepper is unavailable, a blend of sweet paprika and a tiny pinch of red pepper flakes makes an excellent substitute that maintains the vibrant red color without adding overwhelming heat.
- For a deeper, more complex flavor profile, try roasting the carrots and onions before adding them to the pot, or use a high-quality homemade vegetable or chicken stock.
Storage
Refrigerator: 5 days — Store in an airtight container. Soup will thicken significantly as it cools.
Freezer: 3 months — Freeze the soup base only. Prepare the spiced butter drizzle fresh upon serving.
Reheating: Warm gently on the stove over medium-low heat, whisking in water or broth in small increments until the desired consistency is restored.
