Turkish Lentil Soup

Sauté the onion in the olive oil in a pot over medium heat, stirring regularly, until softened but not browned.

. Allow 1 minutes.

Add the tomatoes, salt, paprika, black pepper, turmeric, and dried mint. Stir over medium heat until the vegetables are evenly coated with the spices.

Add the red lentils and stir them into the vegetables over medium heat until evenly distributed throughout the pot.

Pour in the vegetable stock, if using, followed by the hot water. Stir over medium heat until everything is well combined.

Cover the pot and cook the soup over medium heat for 30 minutes, until the vegetables and red lentils are completely tender.

Blend the soup with an immersion blender, keeping it submerged in the liquid, until smooth, uniform, and creamy.

If the soup is too thick, gradually thin it with more hot liquid, stirring after each addition until it reaches the desired consistency.

Melt the butter in a small pan over low heat, watching it closely until fully melted but not browned.

Stir the paprika into the butter over low heat for a few seconds, until the mixture deepens in color and becomes fragrant without burning.

Pour the paprika butter over the soup and stir gently until fully incorporated and evenly distributed.

Serve the soup hot with lemon juice for a balanced, tangy finish.