bohemianwanderer – This soup recipe serves four to six people and requires 15 minutes of preparation time. The total cooking time is approximately one hour and five minutes. It features a spiced red lentil base finished with aromatic dukkah oil.
Begin by preparing the dukkah oil. Place the coriander seeds, cumin seeds, and urfa chilli in a dry pan over medium heat. Toast the spices until fragrant, stirring frequently to prevent burning. Add the finely grated lemon zest to the toasted spices. Transfer the mixture to a blender and pulse briefly. Blend only enough to keep the texture coarse rather than powdered.
Pour 120 milliliters of rapeseed oil into a deep pan. Add the blended spice mixture to the oil and stir gently so the spices disperse evenly. Bring the oil to a gentle boil over medium heat, allowing the aromas to develop. Once the oil reaches a boil, remove the pan from the heat to prevent the spices from burning. Allow the oil to cool naturally while the spices slowly infuse their flavors. The cooling period helps the ingredients release their essential oils and combine fully. Stir the mixture occasionally to keep the spices evenly distributed. Set the dukkah oil aside until ready to serve, allowing it to rest so the flavor becomes deeper and more balanced. When serving, drizzle the oil carefully over the dish to add warmth, aroma, and a subtle nutty spice that enhances the overall taste.
Cooking Red Lentil Soup and Finishing With Dukkah Oil
To prepare the soup, place 125 milliliters of extra-virgin olive oil in a saucepan over medium heat. Add the finely chopped white onion and grated carrot. Cook slowly until the vegetables become soft and translucent. Add the crushed garlic and tomato paste to the pan. Stir in the smoked paprika, table salt, cracked black pepper, ground cumin, and ground coriander. Continue cooking for about 10 minutes to release the spices’ aromas.
Add the dried red lentils to the saucepan. Stir for about one minute so the lentils absorb the seasoning. Pour in 1.2 liters of water and bring the mixture to a gentle boil. Reduce the heat and allow the soup to simmer for approximately 30 minutes. The lentils should become soft and fully cooked. Stir occasionally to prevent sticking.
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While the soup remains hot, blend it until smooth using a handheld blender. The finished texture should be creamy and uniform. Taste and adjust seasoning if necessary. Ladle the soup into serving bowls while warm. Finish each portion with a drizzle of the prepared dukkah oil. Serve immediately to enjoy the contrast between the smooth soup and fragrant spiced oil.
