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1
Soften the Vegetables
8 Mins
Medium heat, ~160°C (320°F)
Heat the olive oil in a large pot. Add the onion, carrot and potato and cook for 5 minutes, stirring now and then, until the onion turns soft and pale. Stir in the garlic, tomato paste and cumin and cook for 1 more minute until the paste darkens a shade and smells sweet.
Frying the tomato paste first takes away its raw, tinny edge and gives the soup its golden colour.
Done when: The onion is soft and the tomato paste has turned a deep brick red.
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2
Add the Lentils and Stock
2 Mins
High heat to bring to a boil, ~100°C (212°F)
Pour in the vegetable stock, add the rinsed red lentils and the salt, and stir well, scraping the bottom of the pot so nothing sticks. Bring the pot to a rolling boil, then skim off any foam that rises to the surface.
Skimming the foam keeps the finished soup clear and silky instead of cloudy.
Done when: The soup is boiling and the foam has been skimmed away.
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3
Simmer Until Soft
20 Mins
Gentle simmer, ~95°C (203°F)
Turn the heat down to a gentle simmer, half-cover the pot with a lid and cook for 20 minutes, stirring once or twice. The lentils should fall apart completely and the potato and carrot should be soft enough to crush with a spoon.
Keep the simmer gentle — hard boiling throws the lentils against the pot and makes the soup grainy.
Done when: The lentils have dissolved and the vegetables crush easily against the side of the pot.
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4
Blend Until Silky
5 Mins
Off the heat (soup ~90°C / 194°F)
Take the pot off the heat and let it cool for 2 minutes. Blend the soup with a stick blender, moving it slowly through the pot, until it is completely smooth and pours like thick cream. Taste and add more salt or a little water if it is thicker than you like.
Blend in short bursts and keep the blender head under the surface, or the hot soup will splash.
Done when: The soup is velvety smooth with no lumps, and coats the back of a spoon.
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5
Paprika Butter and Lemon
5 Mins
Low heat, ~120°C (250°F)
Melt the butter in a small pan over low heat. Take it off the heat, stir in the paprika and red pepper flakes, and let it sit for 1 minute — the butter will turn a deep red. Ladle the soup into bowls, swirl a spoonful of the paprika butter over each one, and serve with lemon wedges and a pinch of dried mint.
Take the butter off the heat before adding the paprika, or the spice will burn and turn bitter.
Done when: Each bowl is golden, glossy, and streaked with red paprika butter.
auto_awesome Finishing Touches & Plating
Ladle the soup into warm bowls and swirl a spoonful of paprika butter over each one. Serve at once with lemon wedges on the side, so everyone can squeeze in as much brightness as they like.
Turkey
50m
Italy
Thailand