Kurdish Red Lentil Soup (Şorbeya Nîsk)

Ingredients

• 1 cup red lentils, rinsed
• 1 medium potato, peeled and diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 5 cups vegetable or chicken stock
• 2 tablespoons butter
• 1/2 teaspoon dried mint
• 1/4 teaspoon sumac, plus more for serving
• Salt and black pepper to taste
• Lemon wedges, for serving
• Warm flatbread, for serving

Before you cook

• Rinse the red lentils in a strainer until the water runs clear.
• Dice the potato and onion, and mince the garlic.

Steps

1. Melt 1 tablespoon of the butter in a large pot over medium heat.
2. Add the onion and cook for 4 minutes, until softened.
3. Stir in the garlic, tomato paste, cumin and paprika and cook for 1 minute.
4. Add the lentils, potato and stock and bring to a boil.
5. Reduce the heat and simmer for 20 to 25 minutes, until the lentils and potato are completely soft.
6. Blend the soup with an immersion blender until smooth and creamy.
7. Season with salt and pepper.
8. Melt the remaining 1 tablespoon butter in a small pan and stir in the dried mint and sumac for 30 seconds, until fragrant.
9. Ladle the soup into bowls and drizzle the mint butter over the top.
10. Serve with lemon wedges and warm flatbread.