Red Lentil Soup with Spicy Aromatic Basil Oil

Variations on this heartwarming soup are infinite. The creamy red lentils regain their attractive color, which is lost when they are boiled alone, when they are cooked with tomato paste and plenty of Maraş pepper. My recipe is inspired by the soups of Gaziantep, which often combine bulgur and/or chickpeas with the lentils. The pulses are usually cooked with lamb or beef bones to add body, and the soup is finished with aromatic-infused butter, though olive oil is an excellent alternative.