Fusion Lentil Soup | Mix Between Turkish Lentil Soup and South Asian Daal

Fusion Lentil Soup

Ingredients:
1 onion, diced
1 potato, peeled and diced
1 carrot, peeled and diced
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
1 bay leaf

Spices
1 teaspoon cumin
1 teaspon paprika
1/2 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dried mint
1/2 teaspoon red chilli
2 teaspoon salt

2 tablespoons tomato paste (optional, if available)
1 cup red lentils, rinsed
6 cups water or vegetable broth
Salt and pepper to taste
1 tablespoon lemon juice
1 teaspoon sumac
Dried mint, for garnish

Paprika Butter
2 tablespoons butter
1 teaspoon paprika

Instructions:
1.In a large pot, melt the butter and olive oil over medium heat. Add the diced onion, potato, and carrot. Sauté until softened, about 5 minutes.
2.Add the minced garlic, bay leaf, cumin, coriander, turmeric, and paprika. Stir and cook for 1-2 minutes until fragrant.
3. If using tomato paste, add it to the pot and stir well to incorporate. Cook for another minute.
4. Add the rinsed lentils to the pot. Cook for 1 minute, allowing them to release a nutty aroma.
5. Pour in the water or vegetable broth. Bring to a boil, then reduce heat and simmer until the lentils are fully softened and the vegetables are cooked through, about 20-25 minutes.
6. Remove the bay leaf from the soup. Use an immersion blender to blend the soup until smooth.
7. In a separate pan, melt some butter and add a pinch of paprika. Stir for about a minute to release its flavor.
8. Add the paprika-infused butter to the lentil soup, reserving a few tablespoons for drizzling later.
9. Stir in lemon juice and sumac. Season with salt and pepper to taste.
10. Serve hot, garnished with a sprinkle of dried mint, sumak and a drizzle of the reserved paprika butter.

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