Method
Prepare and soften the vegetables
Rinse 240 g of red lentils in a fine-mesh sieve under cool running water until the water looks mostly clear, then set them aside to drain. Chop 160 g of yellow onion. Cut 100 g of carrot and 150 g of yellow potato into small, even pieces. Heat 15 ml of olive oil for soup in a large pot over medium heat. Add the onion, carrot, and potato and cook for 7 to 8 minutes, stirring often, until the onion is translucent and the vegetables begin to soften without browning. Start checking at 7 minutes.
07:00Build the spiced tomato base
Mince 6 g of garlic cloves. Add 6 g of garlic cloves to the pot and stir for about 30 seconds, just until fragrant. Add 30 g of tomato paste and 2 g of ground cumin. Cook for 1 minute, stirring and scraping the bottom of the pot, until the paste darkens slightly and leaves a thin film on the pan.
00:00:3000:01:00Simmer until the lentils collapse
Stir in the drained 240 g of red lentils, then add 1.4 L of water, 6 g of fine sea salt, and 0.5 g of black pepper. Increase the heat and bring the soup to a boil, skimming away any pale foam that gathers on the surface. Reduce the heat to low, partially cover the pot, and simmer gently for 20 to 25 minutes, stirring two or three times, until the lentils have broken down and the vegetables crush easily against the side of the pot. Begin checking at 20 minutes.
20:00Blend to a silky consistency
Remove the pot from the heat. Blend with an immersion blender, keeping the blade submerged, until the soup is completely smooth and pourable. For a countertop blender, work in batches, fill the jar no more than halfway, remove the center cap so steam can escape, and cover the opening with a folded kitchen towel. Return the soup to low heat for 2 to 3 minutes, stirring, then taste and adjust the seasoning. The texture should coat a spoon lightly rather than sit thickly on it.
02:00Sizzle the mint oil and serve
Heat 15 ml of olive oil for topping in a small skillet over low heat. Add 2 g of sweet paprika, 1 g of dried mint, and 0.5 g of red pepper flakes and swirl for 20 to 30 seconds, just until fragrant; remove the skillet from the heat before the spices darken. Cut 1 lemon into wedges. Ladle the soup into bowls, spoon the warm spiced oil over each serving, and serve with the lemon wedges for squeezing at the table.
00:20
Smart Substitutions
- No tomato paste? Use the same amount of mild Turkish red pepper paste for a deeper pepper flavor.
- No yellow potato? Use a floury white potato or add another carrot; the soup will be slightly less creamy without potato.
- No dried mint? Use dried thyme in the topping, or omit the herb and let the paprika lead.
- Prefer a richer topping? Replace the topping oil with unsalted butter; this adds dairy.
Tips and Variations
- Rinse the lentils thoroughly so excess surface starch does not make the soup foamy or pasty.
- Keep the simmer gentle and stir along the bottom of the pot, especially during the final 10 minutes.
- Blend until no lentil skins remain visible; the character of this soup is smooth and pourable.
What Went Wrong?
- Soup is too thick Whisk in hot water a little at a time and bring the soup back to a gentle simmer.
- Soup is too thin Simmer uncovered for a few minutes, stirring often, until it lightly coats a spoon.
- Texture is grainy Blend longer with the blade fully submerged, then pass the soup through a fine sieve for an extra-smooth finish.
- Spiced oil tastes bitter The spices darkened in oil that was too hot. Start again over low heat and remove the skillet as soon as they smell fragrant.
Nutrition Estimate
- Fiber: 9 g per serving
- Sodium: 620 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
