Turkish Red Lentil Soup with Vegetables

Heat 4 tbsp olive oil in a pressure cooker pot over medium heat. Add 1 roughly chopped onion, 2 roughly chopped carrots, 3 chopped garlic cloves, and 1 diced medium potato. Sauté for 3 to 4 minutes until vegetables sizzle lightly.

Add 0.5 tsp ground cumin, 0.5 tsp hot red pepper powder, 0.25 tsp turmeric powder, 1 tbsp dried mint, and 1 tsp salt to the pot. Stir thoroughly for 30 seconds until vegetables are coated and spices become fragrant.

Add 1.25 cups rinsed and drained red lentils to the pot. Stir well to mix the lentils evenly with the vegetables and spices.

Add 0.5 tbsp all-purpose flour to the mixture. Cook and stir constantly for 1 minute until flour coats ingredients evenly and smells toasted and fragrant.

Pour 2 cups chicken stock and 3 cups hot boiling water into the pot. Stir thoroughly from the bottom to dissolve flour and mix liquid with the lentils and vegetables.

Close and lock the pressure cooker lid securely. Bring to pressure over high heat; once steam builds up and the pressure indicator rises, lower heat and cook for 15 minutes.

Turn off heat. Let the floating valve drop by itself naturally to release steam safely. Unlock and remove lid, then stir with a wooden spoon to confirm vegetables and lentils are completely soft and tender.

Submerge an immersion hand blender into the pot. Puree cooked ingredients for 1 to 2 minutes until soup becomes completely smooth, silky, and golden-green with no remaining vegetable chunks.

Pour about 2 cups extra hot boiling water into the blended soup while stirring with a ladle until soup reaches a velvety, pourable consistency.

Melt 1 tbsp butter and 2 tbsp olive oil in a small frying pan over medium heat. Once bubbling, stir in 1 tsp red pepper flakes and heat for 20 seconds until oil turns reddish and fragrant.

Ladle hot red lentil soup into serving bowls. Spoon spoonfuls of sizzling chili butter sauce over top, optionally garnish with toasted bread croutons, and serve immediately with lemon wedges.