Turkish Lentil Soup

2 cups red lentils
A little olive oil
150 g onions
170 g carrots
200 g potatoes
3 garlic cloves (15 g)
220 g tomatoes
Salt, to taste
1 teaspoon paprika, for the soup
½ teaspoon black pepper
½ teaspoon turmeric
Bay leaves
Hot water, enough to cover
45 g butter
1 teaspoon paprika, for the butter topping

Soup pot
Blender
Separate pan for the paprika butter

Rinse the lentils and soak in cold water for 20 minutes. Drain before adding to the pot.
Prepare the onions, carrots, potatoes, garlic and tomatoes for cooking.

Heat a little olive oil in the pot and cook the onions until caramelized.
Add the carrots, potatoes, garlic and tomatoes, followed by the lentils. Season with salt, 1 teaspoon paprika, black pepper and turmeric; add the bay leaves.
Pour in enough hot water to cover. Cook over medium heat for 30 minutes.
Remove the bay leaves, then blend until smooth.
In a separate pan, melt the butter with the remaining 1 teaspoon paprika and cook for 2 minutes. Pour over the soup when serving.

Healthy and Easy Turkish Lentil Soup — Our Yemeni Kitchen (recipe description and photograph)