1/2 teaspoonfreshly groundblack pepper, or to taste
Instructions:
Prepare the vegetables: In a large pot (4 quarts or larger), heat 3 tablespoons of olive oil over medium heat. Sauté the onion for 3 minutes, then add the celery, carrot, and garlic and cook until the vegetables are soft, about 5 minutes.
Incorporate the cumin and oregano into the vegetable mixture, stirring well. Mix in the sweet pepper paste until evenly combined.
Combine lentils and stock in the pot: Mix in lentils with vegetable mixture and pour in the vegetable stock. Bring the soup to a boil, then reduce heat, cover the pot, and simmer for 20 minutes until lentils and vegetables are tender.
After cooking, transform the soup into a silky texture by blending it with an immersion blender or in batches in a blender, leaving the lid slightly open. Enhance the flavor by incorporating your desired amount of fresh lemon juice, salt, and pepper.
To create the pul biber butter drizzle, heat a small saucepan over medium heat. Add the butter and cook until it starts to shimmer and turn a lovely golden brown color, which should take about 3 minutes. Take the saucepan off the heat and mix in 2 teaspoons of olive oil and 2 teaspoons of pul biber, stirring until well combined.
To serve the soup, ladle it into bowls. Top each bowl with 1 tablespoon of Greek yogurt, croutons, a drizzle of the pul biber butter, chopped fresh parsley, and extra pul biber. Enjoy! Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave or on low heat. If you enjoyed the recipe, please leave a star rating below!