A comforting and flavorful Turkish-style red lentil soup, enhanced with creamy texture and aromatic spices.
Melt the butter in a medium saucepan over medium heat.
Using unsalted butter allows you to control the saltiness of the soup.
Add the chopped onion and diced carrot to the saucepan and sauté until softened.
Cook the vegetables until they are fragrant and slightly caramelized for added sweetness.
Stir in the red lentils, paprika, and tomato paste, mixing well.
Rinse the lentils thoroughly before adding to remove any debris.
Pour in 4 cups of water, bring to a boil, then reduce the heat and simmer until the lentils are very soft, about 30 minutes.
Stir occasionally to prevent the lentils from sticking to the bottom.
Blend the soup until smooth using a blender or immersion blender.
Blend in batches if using a countertop blender to avoid overfilling.
Return the soup to the saucepan, stir in the cream and lemon juice, and season with salt, black pepper, and cayenne pepper.
Adjust the seasoning gradually, tasting as you go.
Serve the soup hot, garnished with croutons and fresh mint leaves.
Add a drizzle of olive oil on top for extra flavor.
