Sort ingredients
cmdandridge
QR Code
Listen
Pdf
Sauté the onion, garlic, potatoes and carrots in butter until they begin to brown and soften.
Add the tomato paste if using, cook it for a minute and then add the lentils as well as all the spices and bay leaves and give it another stir.
Add the water and let everything cook together until the potatoes and carrots soften (approx 40 mins).
Then remove the bay leaves and blend the soup with an immersion blender.
If it is too thick, add more water and blend again.
For the topping, cook ½ stick of butter, ½ tbsp dried mint, 1 tsp Aleppo pepper, and 1 tbsp red pepper paste (optional) in a pan for 2 minutes until fragrant.
Pour the topping directly into the soup, or garnish each bowl with it.