Turkish Red Lentil Soup (Mercimek Çorbası)

Ingredients

• 1.5 cups red lentils, rinsed
• 1 large onion, diced
• 1 medium carrot, diced
• 6 cups vegetable broth
• 2 tbsp tomato paste
• ¾ tsp cumin
• 3 tbsp butter
• 1 tbsp olive oil
• 1 whole lemon, halved
• ½ tsp Aleppo pepper (or red pepper flakes)
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Heat olive oil in a large pot over medium heat until shimmering, ~60 seconds.

2. 2

   Add onion and carrot; sauté until softened, ~5 minutes.

3. 3

   Stir in tomato paste and cumin; cook for 1 minute until fragrant.

4. 4

   Pour in broth and add rinsed lentils; bring to a boil over medium-high.

5. 5

   Reduce heat to medium-low and simmer uncovered until lentils are completely soft, ~15 minutes.

6. 6

   Blend soup using an immersion blender until smooth and creamy.

7. 7

   Taste and season with salt and black pepper.

8. 8

   In a small skillet, melt butter over medium-high heat until it foams and turns golden-brown, ~3 minutes.

9. 9

   Stir Aleppo pepper into browned butter and remove from heat.

10. 10

    Ladle soup into bowls and drizzle each with a spoonful of Aleppo-butter mixture.

11. 11

    Serve with lemon wedges for squeezing over the top.

Tools you’ll need

• large pot
• small skillet
• immersion blender
• wooden spoon or spatula
• ladle
• cutting board and knife

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