For ➍200 g red lentils, washed & drained*
1 onion, chopped
1 small carrot, chopped
1 tbs crushed tomato, in can
1 ts red pepper paste
1½ cubes (beef) stock
60 cl water
1 tbs butter, 1 tbs red pepper, 1 tbs cayenne pepper**
Place all the main ingredients in a medium-sized pot. Cook for about 20 ms on medium-low heat. Then mix thoroughly using a blender. If necessary (too thick), add more hot water. Pour into soup bowls using a ladle.
Melt the butter in a small pan and add in the peppers**. When it starts bubbling, pour over the soup.
Serve the soup while still hot with fresh flat bread. Add a few drops of fresh lemon juice to taste.
*It’s best to soak the lentils and make the stock the day before cooking. Ideally the lentils should be pre-soaked for 12 h, but if that is not possible, rinse them well under cold running water.
**Or use a mix of 3 tbs Turkish mint (nanne), 1 tbs red pepper (pulbiber), 2 ts tumeric (curcuma) (kunyit), a knife-point of cumin
