Red Lentil Soup

Ingredients

Soup

• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 1 medium carrot, peeled and chopped
• 2 garlic cloves, chopped
• 1 tbsp tomato paste
• 1 ½ tsp ground cumin
• 1 tsp sweet paprika
• 1 ½ cups red lentils, rinsed
• 6 cups vegetable or chicken broth
• 1 tsp fine salt, or to taste, depending on the broth
• 2 tbsp fresh lemon juice, plus lemon wedges to serve

Chili butter

• 2 tbsp butter or olive oil
• 1 tsp sweet paprika
• ½ tsp Aleppo pepper or red chili flakes
• 1 tbsp chopped fresh mint or parsley

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 6 to 8 minutes, stirring now and then, until soft.
2. Add the garlic, tomato paste, cumin and paprika and cook for 1 minute, stirring.
3. Add the lentils, broth and salt. Bring to a boil, then reduce the heat, partly cover and simmer for 18 to 20 minutes, until the lentils are completely soft and falling apart.
4. Blend the soup with an immersion blender until smooth, or blend in batches in a regular blender with the lid vented. Stir in the lemon juice and season to taste.
5. Just before serving, melt the butter in a small pan over medium heat. Add the paprika and Aleppo pepper and swirl for 20 seconds, until it sizzles and turns red.
6. Ladle the soup into bowls, drizzle with the chili butter and sprinkle with herbs. Serve with lemon wedges.