Mercimek Corbasi (Turkish Red Lentil Soup)

Ingredients

• 1 cup red lentils, rinsed
• 1 medium onion, diced
• 1 medium carrot, diced
• 4 cups vegetable broth
• 3 tbsp olive oil
• 1 whole lemon
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Heat 1 tbsp olive oil in a large pot over medium. Add diced onion and carrot, stir occasionally until softened, ~5 minutes.

2. 2

   Add rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat to medium-low.

3. 3

   Simmer uncovered until lentils fall apart and soup thickens, ~15 minutes. Stir occasionally.

4. 4

   Blend soup until completely smooth using an immersion blender or transfer to a blender in batches.

5. 5

   Season with salt and pepper to taste. Squeeze half the lemon into the pot and stir.

6. 6

   Heat remaining 2 tbsp olive oil in a small skillet over medium-high until shimmering. Add thinly sliced onion, cook until deep golden and crispy, ~6 minutes.

7. 7

   Ladle soup into bowls. Top with crispy onions and a lemon wedge. Serve hot.

Tools you’ll need

• large pot
• small skillet
• immersion blender or standard blender
• wooden spoon

More recipes like this

• 

  Black Pudding and Eggs

  15 min

• 

  Scottish Oat Porridge with Berry Compote

  20 min

• 

  Seared Bistec Tacos

  15 min

• 

  Beef Souvlaki with Lemon & Oregano

  35 min