Turkish Red Lentil Soup

• a couple glugs of olive oil4 tbsp olive oil
• 1 onion, diced1 yellow onion, diced
• 1 large carrot, diced1 carrot, diced
• 3 cloves of garlic, minced3 cloves garlic, minced
• a big spoonful of tomato paste1 tbsp tomato paste
• a teaspoon of cumin1 tsp ground cumin
• 2 teaspoons of paprika, divided2 tsp paprika
• 1 1/2 cups red lentils, rinsed1 1/2 cups red lentils, rinsed
• 6 cups vegetable broth6 cups vegetable broth
• a teaspoon of dried mint1 tsp dried mint
• 1 lemon, cut into wedges1 lemon, cut into wedges
• salt to tastesalt, to taste
• black pepper to tasteblack pepper, to taste

Steps

1. Warm the olive oil in a large pot over medium heat. Add the onion, carrot, and a pinch of salt and cook, stirring now and then, until softened, about 6 to 7 minutes.
2. Stir in the garlic, tomato paste, cumin, and a pinch of the paprika. Cook for 1 minute until fragrant and the paste darkens slightly.
3. Add the rinsed lentils and broth. Bring to a boil, then lower to a gentle simmer. Cover and cook 18 to 20 minutes, until the lentils break down and turn creamy.
4. Blend the soup smooth with an immersion blender, or work in batches in a regular blender. Thin with a splash of hot water if it is thicker than you like, then taste and adjust salt and pepper.
5. Make the drizzle: warm the remaining olive oil in a small pan over low heat, stir in the rest of the paprika and the dried mint, and swirl 20 to 30 seconds until it just sizzles. Take it off the heat right away so it does not scorch.
6. Ladle the soup into bowls, spoon the paprika-mint oil over the top, and serve with lemon wedges to squeeze in at the table.