Lentil soup with spiced butter

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.