Ingredients

• 200 g split red lentils
• 1 onion
• 1 carrot
• 1 potato
• 2 tbsp sunflower oil
• 1 tbsp tomato paste
• 1 tsp Turkish red pepper paste (biber salçası)
• 1.5 L hot water
• 1 tsp ground cumin
• to taste salt
• to taste black pepper
• 30 g butter
• 1 tsp pul biber (Turkish red pepper flakes)
• 1 tsp dried mint
• 1 lemon

Method

1. 01
   Rinse the lentils Put the red lentils in a sieve and rinse them under cold running water until the water runs mostly clear, then leave them to drain.
2. 02
   Soften the onion Heat the sunflower oil in a large pot over medium heat, add the chopped onion and cook, stirring often, until soft and translucent but not browned.
3. 03
   Add carrot and potato Add the diced carrot and potato to the pot and stir them in the oil for about three minutes.
4. 04
   Fry the pastes Stir in the tomato paste and the red pepper paste and fry them with the vegetables for about one minute until they smell sweet and darken slightly.
5. 05
   Simmer the soup Add the drained lentils, the hot water and the ground cumin, bring to a boil, then lower the heat, partly cover and simmer until the lentils have completely fallen apart and the potato is very soft.
6. 06
   Blend until smooth Take the pot off the heat and blend the soup with a hand blender until it is completely smooth and velvety.
7. 07
   Season and adjust Return the pot to low heat, season with salt and black pepper, and simmer gently for five more minutes, adding a splash of hot water if the soup is thicker than heavy cream.
8. 08
   Make the pepper butter Melt the butter in a small pan over medium heat, then take it off the heat and stir in the red pepper flakes and dried mint so they sizzle for about thirty seconds.
9. 09
   Serve with lemon Ladle the soup into bowls, drizzle each with a spoonful of the red pepper butter, and serve with lemon wedges to squeeze over at the table.