Turkish-Style Red Lentil Soup

Rinse the lentils in cold water until it runs clear, finely chop the onion and carrot, and mince the garlic.

Heat 3 tbsp olive oil in a saucepan and sauté the onion and carrot for 4-5 minutes until soft.

Add the garlic, cumin, and 1 tsp paprika, and cook for 1 minute until fragrant.

Stir in the tomato paste and cook for another minute, then add the lentils and stir to coat them in the oil.

Pour in 1200 ml water or stock, bring to a boil, cover, reduce the heat, and simmer for 20-25 minutes until the lentils are completely soft.

Blend the soup with an immersion blender until smooth and creamy, and season with salt to taste.

In a small pan, melt 2 tbsp butter, add the remaining paprika (1 tsp) and dried mint, and heat for 30 seconds — don't overdo it, as mint burns quickly.

Ladle the soup into bowls, drizzle with the spiced butter and lemon juice, and serve hot.