Lentil soup with spiced butter
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.
- CourseMain meal
- Prepare15 mins
- Cook1 hr 10 mins
- Total time1 hr 25 mins
- 250g red split lentils, rinsed
- 2 clove/s garlic, chopped
- 1 echalion shallot, chopped
- 170g pack British Beef Bone Marrow (optional)
- 1 tbsp sea salt flakes
- 50g unsalted butter
- 1 tbsp Cooks’ Ingredients Pul Biber
- 1 unwaxed lemon, cut into wedges
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).
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.
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.
Typical values per serving when made using specific products in recipe