Lokanta-Style Velvet Lentil Soup with Croutons

Method

1. Toast the cumin seeds in a small dry pan on medium heat for 1 min, shaking, until they smell strongly and turn a shade darker, then tip them out and crush finely in a mortar or with the flat of a knife. The flavour is far brighter than ready-ground cumin. Rinse the lentils until the water runs almost clear and cut the vegetables into 1 cm pieces.

   Add in this stepCumin seeds ½ tsp

   medium heat

2. Melt the butter in a 18 cm pot and cook the onion, carrot and potato on medium-low heat for 7 min, gently, without browning, to draw out their sweetness. The starch from the potato makes the soup creamier.

   Add in this stepButter (for cooking) 25 gOnion 1Carrot (small) ½Potato (small) ½

   medium-low heat

3. Add the flour, tomato paste and paprika and stir constantly on medium-low heat for 2 min, until the raw flour smell disappears and it smells toasty. This roux gives the soup its smooth body.

   Add in this stepPlain flour 1 tbspTomato paste ½ tbspSweet paprika ½ tsp

   medium-low heat

4. Add the warm stock a ladle at a time, whisking so no lumps form, then add the rest of the stock, the lentils and the toasted cumin. Bring to the boil on high heat (about 6 min), skim off the foam, then lower to medium-low heat, set the lid ajar and simmer for 25 min. It catches easily, so stir right to the bottom every 5 minutes.

   Add in this stepChicken stock, warmed 750 mlRed lentils 100 g

   high heat→medium-low heat

5. Blend very finely with a stick blender, then press through a fine sieve back into the pot with the back of a ladle, discarding the fibres left in the sieve. This is what gives restaurant soup its velvety texture. Loosen with hot water if needed, add the salt, pepper and lemon juice and warm on low heat for 3 min, then taste and adjust.

   Add in this stepSalt ½ tspBlack pepper 1 pinchLemon juice 2 tsp

   low heat

6. Cut the bread into 2 cm cubes, toss with the olive oil and toast in a 20 cm frying pan on medium heat for 4 min, turning, until golden and crisp on all sides. Keep them in a single layer; a crowded pan steams them soft.

   Add in this stepThick slice of crusty bread 1Olive oil (for croutons) 1 tbsp

   medium heat

7. Melt the finishing butter in a small pan on medium-low heat for 1 min; when it foams, turn off the heat and add the chilli flakes and mint. Adding the chilli off the heat stops it burning and turning bitter. Ladle the soup into bowls, drizzle with the red butter, top with croutons and serve straight away.

   Add in this stepButter (to finish) 20 gTurkish chilli flakes (pul biber) ½ tspDried mint ½ tsp

   medium-low heat