Traditional Pure Red Lentil Soup with Sautéed Spiced Butter
Pure, unadulterated red lentils simmered with extra virgin olive oil and water, pureed to silken perfection, and crowned with a sizzling skillet-browned tomato paste, cumin, and mint-infused sauce.
Ingredients
1. Ingredients
2. For the spiced sauce
Step-by-Step Method
Toasting Lentils
Warm olive oil in a soup pot, add rinsed lentils and sauté for 2-3 minutes until fragrant.
Adding Water
Pour in 4 cups of boiling water, cover the pot and bring to a simmer.
Simmering
Cook over low-medium heat, stirring occasionally, until lentils break down completely.
Blending Silky
Puree using an immersion blender until completely smooth and velvety.
Seasoning
Season with salt and simmer for another 5 minutes, adding hot water if too thick.
Spiced Butter Sauce
In a separate pan, melt olive oil or butter with tomato paste and toast thoroughly.
Adding Spices
Stir in cumin, paprika, black pepper, and chili flakes into the sizzling paste.
Infusing Sauce
Ladle two scoops of hot soup into the sauce pan, swirl to combine, and pour back into the soup.
Chef's Tips & Tricks
Toasting the lentils in olive oil for 2-3 minutes before adding water unlocks their rich nutty undertone.