Turkish Lentil Soup

Turkish food is ubiquitous in my hometown of Berlin. My number one rule: no matter what you order, get lentil soup on the side. Silky smooth, highly nutritious, and mild in flavor (but not in the least boring), it can be a meal on its own or an always welcome upgrade. Divine with a dash of paprika oil and a squeeze of lemon! 

Serves: 4
Prep time: 10 minutes
Cook time: 40 minutes

Ingredients: 

• 2 tbsp olive oil
• 2 tbsp butter
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 potato, peeled and diced
• 1 cup split red lentils (7oz / 200g)
• 4 cups water (1L)1 tsp salt (or to taste)
• ½ tsp freshly cracked black pepper (15 cracks)
• 1 tsp dried mint
• ½ tsp MSG

For the Paprika Oil:

• ¼ cup neutral cooking oil
• 1 tsp paprika
• 1 tsp smoked paprika

To serve:

• Chopped fresh parsley
• Lemon wedges (optional)

Directions: 

1. Place a medium stockpot over medium-high heat. Add the olive oil, butter, onion, and garlic. Sweat the aromatics for 2 to 3 minutes or until they begin to brown. Stir in the tomato paste, and cook for 2 minutes more or until lightly caramelized. Add the potato and lentils. Cook for 2 minutes more, stirring frequently, until fragrant.

2. Add the water, salt, and pepper. Cover and cook for 30 minutes, stirring occasionally to prevent burning at the bottom of the pot.

3. Meanwhile, prepare the paprika oil. In a small skillet, heat the oil until a light wisp of smoke appears. Place both varieties of paprika in a small heatproof bowl, and pour the hot oil over them. Stir to combine and let sit for 10 minutes.

4. When the soup is done cooking, with an immersion blender, blend the soup until smooth. Stir in the dried mint and MSG. If the soup is too thick for your liking, add water, a few tablespoons at a time, to thin.

5. Garnish with chopped parsley and a swirl of paprika oil. Serve with lemon wedges on the side, if desired.