How to make Red lentil soup

Ingredients

• 200 g red lentils, rinsed
• 1 onion, chopped
• 1 carrot, chopped
• 1 small potato, peeled and chopped
• 2 tablespoons olive oil
• 1 tablespoon tomato paste or red pepper paste
• 1.2 litres vegetable or chicken stock
• 1 teaspoon ground cumin, salt and black pepper
• To finish: 30 g butter, 1 teaspoon paprika or pul biber (Turkish chilli flakes), 1 teaspoon dried mint, and lemon wedges

Method

1. Soften the onion and carrot in the olive oil over a medium heat for about 5 minutes. Stir in the tomato paste and cook for 1 minute more.
2. Add the lentils, potato and stock, bring to the boil, then simmer gently for 25 minutes, stirring now and then, until everything is very soft.
3. Blend until smooth, using a stick blender or a food processor, and season with cumin, salt and pepper. Add a little hot water if it is too thick.
4. Melt the butter in a small pan, take it off the heat and stir in the paprika and mint.
5. Serve the soup in bowls with a spoonful of the red butter on top and lemon wedges to squeeze in.