Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, diced
  • 1 medium Carrot, peeled and diced
  • 3 cloves Garlic, minced
  • 1 cup Red Lentils, rinsed
  • 6 cups Low-Sodium Vegetable or Chicken Stock
  • 1 Tbsp Tomato Paste
  • 1 tsp Ground Cumin
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Dried Mint
  • 1 tsp Kosher Salt (or to taste)
  • 1/2 tsp Black Pepper (freshly ground)
  • 2 Tbsp Unsalted Butter (or Olive Oil for Vegan, for garnish)
  • 1 tsp Alepo Pepper or Mild Chilli Flakes
  • 2 Tbsp Fresh Lemon Juice (essential)

Instructions:

  1. Prep the Red Lentils: Place the red lentils in a fine sieve and rinse thoroughly under cold water until the water runs clear. Set aside.
  2. Sweat the Aromatics: Heat the olive oil in the pot over medium heat. Add the diced onion and carrot. Cook for 8–10 minutes, stirring occasionally, until the vegetables are very soft and translucent.
  3. Add Garlic and Spices: Stir in the minced garlic, cumin, turmeric, and dried mint. Cook for 1 minute until fragrant.
  4. Toast the Tomato Paste: Push the vegetables aside and add the tomato paste directly to the hot base of the pot. Cook the paste for 30 seconds until it deepens in color, then stir it through the vegetables.
  5. Simmer: Pour in the rinsed lentils, the stock, and the initial seasoning of salt and pepper. Increase the heat to high and bring the mixture to a rolling boil. Immediately reduce the heat to low, cover the pot partially, and simmer for 25–30 minutes until the lentils have completely dissolved.
  6. Blend: Remove the pot from the heat. Use an immersion blender (or carefully use a standard blender) to blend the soup until completely smooth and creamy. If the soup is too thick, add a splash more hot stock or water to reach your desired consistency.
  7. Final Seasoning: Stir in the fresh lemon juice. Taste the soup and adjust the salt, pepper, and lemon until the flavor is perfectly balanced and bright.
  8. Prepare Garnish: In a small saucepan, melt the butter (or heat oil) over medium heat. Once sizzling, remove from the heat and stir in the chili flakes.
  9. Serve: Ladle the hot soup into bowls. Drizzle a spoonful of the warm, chili-infused butter/oil over the top of each serving.