Mercimek Çorbası (Turkish Red Lentil Soup)

Silky red lentil soup with carrot and potato, brightened with lemon and a spiced oil drizzle.

40 min 4 servings Easy turkish

Ingredients

• 1 pcs onion
• 1 pcs carrot
• 1 pcs potato
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 200 g red lentils
• 1 tsp ground cumin
• 1.2 l water
• 1 tsp salt
• 1 tsp paprika
• 0.5 tsp chili flakes
• 1 pcs lemon

Steps

1. Peel and dice 1 onion, 1 carrot and 1 potato into small cubes.
2. Rinse 200 g of red lentils under cold water until the water runs clear.
3. Heat 2 tbsp of olive oil in a large pot over medium heat.
4. Cook the onion for 4 minutes until soft.
5. Stir in 1 tbsp of tomato paste and 1 tsp of cumin for 1 minute.
6. Add the carrot, potato and rinsed lentils.
7. Pour in 1.2 liters of water and add 1 tsp of salt.
8. Bring the soup to a boil.
9. Lower the heat and simmer for 25 minutes until everything is very soft.
10. Blend the soup with a hand blender until completely smooth.
11. Heat 1 tbsp of olive oil in a small pan over low heat.
12. Stir 1 tsp of paprika and 0.5 tsp of chili flakes into the oil for 20 seconds.
13. Ladle the soup into bowls and drizzle the spiced oil on top.
14. Cut 1 lemon into wedges and serve them alongside.