Ezogelin Çorbası (Red Lentil Soup)

Ingredients

• 1 cup red lentils, rinsed
• 1 medium onion, diced
• 1 medium carrot, diced
• 6 cups vegetable broth
• 3 tablespoons butter
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• ½ teaspoon paprika (Aleppo or standard)
• 2 tablespoons fresh mint or parsley, chopped, plus extra for garnish

Instructions

1. 1

   Heat butter in a large pot over medium. Add onion and carrot, cook until soft, ~5 minutes.

2. 2

   Stir in tomato paste, cumin, and paprika until fragrant, ~1 minute.

3. 3

   Add lentils and broth. Bring to a boil, then reduce heat and simmer uncovered, 20–25 minutes, until lentils are completely soft.

4. 4

   Use an immersion blender to purée the soup until smooth and creamy. Work in batches if needed.

5. 5

   Stir in fresh mint. Taste and adjust salt and pepper.

6. 6

   Ladle soup into bowls. Drizzle a little melted butter and paprika on top. Garnish with fresh mint.

Tools you’ll need

• large pot (5-quart minimum)
• immersion blender or stand blender
• wooden spoon
• cutting board
• chef's knife
• measuring cups and spoons
• ladle

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