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Lentil soup with spiced butter

Lentil soup with spiced butter

By Grace Moussa
15’ Prep time
70’ Cook time
85’ Total time
304 Calories
4 Serving

Summary

Grain and legume-based soups are hugely popular in turkish culture. this lentil soup is comforting and quite hearty. the bone marrow is optional, but adds a special depth of flavour.
Grace Moussa 0 Followers

Step by Step

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Step 1

Put the lentils in a large saucepan with the garlic, shallot and bone marrow. Pour over 1½ litres of water and bring to the boil. Reduce to a low heat and simmer for 1 hour until the lentils are very soft. Use a slotted spoon to remove the bone, if using (the marrow will have melted into the soup).
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Step 2

Season the lentils with the sea salt, then whizz in a blender or with a stick blender until smooth. Add more water to reach your desired consistency if the soup is too thick. Keep warm.
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Step 3

Heat the butter in a small saucepan. Add the pul biber and stir to combine. Ladle the soup into bowls and drizzle over the spiced butter. Serve with lemon wedges for squeezing.

Ingredient

  • Unwaxed lemon
    Unwaxed lemon
    1
  • Garlic
    Garlic
    2 clove/s
  • Echalion shallot
    Echalion shallot
    1
  • Red split lentils
    Red split lentils
    250 grams
  • Cooks' ingredients peppery pul biber
    Cooks' ingredients peppery pul biber
    1 tbsp
  • Packs beef bone marrow
    Packs beef bone marrow
    170 grams
  • Sea salt flakes
    Sea salt flakes
    1 tbsp
  • Unsalted butter
    Unsalted butter
    50 grams

Nutrition Facts

View nutrition facts
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