Lentil soup is one of Turkey’s most popular national dishes. It can be found there on almost any restaurant's menu. Even outside Turkey, this soup has gained popularity practically all over Europe and in Middle Eastern countries. It was not invented by Turks. The first mention of lentil soup is found in the Bible and one of the comments of Aristophanes, the ancient Greek poet. I admit that I honestly have no idea how the biblical version of the soup differed from the modern Turkish and whether it was different at all. Most likely it did differ in some way.
Dice onions, carrots, and potatoes. Randomly slice the tomatoes and finely chop the garlic.
Wash the lentils by straining them 2-3 times under running water.
In a saucepan, fry onion in 2 tbsp. of vegetable oil, add garlic, and fry for another minute. Add carrots, potatoes, tomato paste, washed lentils, and pour in 1.5 liters of boiling water. Cover with the lid and cook for 20 minutes on low heat.
Season. Puree the soup with an immersion blender or pour it into a bowl and use a stationary one. Season well with salt and pepper.
To serve, melt butter in a small pan, add paprika, and stir. Pour the soup into warmed bowls and pour the melted paprika butter over the top.