Zubereitung

1. 1

   Wash the lentils in a sieve under cold running water until the water runs clear, then drain.

2. 2

   Peel the onion, carrot and potato and cut them into small cubes; the smaller the cubes, the faster they soften.

3. 3

   Melt the 2 tbsp butter or margarine in a large pot and sweat the onion in it over a medium heat until translucent. Add the carrot and potato and sweat for 2 minutes more.

4. 4

   Stir in the red pepper paste and cumin and toast for about 1 minute until fragrant and the pepper paste darkens slightly; do not let it burn, or the soup will turn bitter.

5. 5

   Add the lentils and the water or broth, bring to the boil and skim off the foam. Simmer partly covered over a low heat until the lentils fall apart and the carrot and potato are completely soft; stir now and then, as lentils easily stick to the bottom.

6. 6

   Purée the soup with a hand blender until fine and velvety. Season with salt and pepper; if it is too thick, stir in a little hot water and bring briefly back to the boil.

7. 7

   For the red drizzle on top, heat 1 tbsp butter or margarine in a small pan until it foams. Sprinkle in the mint and Pul Biber, swirl for just a few seconds until the butter or margarine turns red and immediately pull the pan off the heat, as the mint burns quickly.

8. 8

   Ladle the soup into deep bowls, drizzle the red butter or margarine over it in a thin stream and serve with lemon wedges and flatbread.

9. 9

   Tip: The soup becomes vegan if olive oil or vegetable oil replaces the butter or margarine, including in the red drizzle on top. Covered, the soup keeps for 3 days in the fridge and can be frozen in portions. It thickens considerably on standing, so thin it with water when reheating and bring it to the boil, stirring.