Turkish Red Lentil Soup for Ramadan

• 60 g Unsalted butter
• 1 medium Yellow onion
• 1 large Carrot
• 30 g Tomato purée
• 250 g Red lentils
• 1.2 liters Vegetable stock
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 2 tsp Sweet paprika
• 1 piece Lemon, juicy

1. Melt 30 g of the butter in a large pot over medium heat. Finely chop the onion and add it to the pot with a pinch of the salt, then cook for 6 to 8 minutes until softened but not browned.
2. Grate the carrot and stir it into the onion. Cook for 3 to 4 minutes until the carrot starts to soften, then stir in the tomato purée and cook for 1 minute until it darkens slightly.
3. Rinse the red lentils, then add them to the pot with the vegetable stock, remaining salt and the black pepper. Bring to the boil, then reduce to a gentle simmer and cook for 20 to 25 minutes, stirring occasionally, until the lentils are very soft.
4. Blend the soup until completely smooth, keeping the blade submerged to avoid splashes. If it seems too thick, loosen with a little more hot stock from the pot, then keep it on a low heat while you make the drizzle.
5. In a small saucepan, melt the remaining 30 g butter over low heat. Stir in the sweet paprika and warm for 30 to 60 seconds until fragrant, taking care not to let it brown.
6. Ladle the soup into bowls and drizzle over the paprika butter. Serve hot with lemon cut into wedges for squeezing at the table.

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