Turkish Red Lentil Soup (Mercimek Çorbası)

Ingredients

• 1 cup red lentils
• 1 medium onion, diced
• 1 medium carrot, diced
• 4 cups vegetable broth
• 2 tbsp olive oil
• ½ tsp paprika (sweet or smoked)
• 2 tbsp lemon juice
• 1 pinch salt and pepper to taste
• 1 tbsp butter
• 2 tbsp fresh mint or parsley, chopped

Instructions

1. 1

   Heat olive oil in a large pot over medium. Add onion and carrot; cook until softened, ~5 minutes.

2. 2

   Add red lentils and stir for 1 minute until they smell nutty and toasted.

3. 3

   Pour in vegetable broth. Bring to a boil, then reduce heat and simmer until lentils break down completely, ~15 minutes.

4. 4

   Blend soup until smooth using an immersion blender. Work in batches if needed.

5. 5

   Stir in lemon juice. Taste and adjust salt and pepper.

6. 6

   Melt butter in a small pan over medium. Add paprika and swirl until fragrant, ~30 seconds.

7. 7

   Ladle soup into bowls. Drizzle butter-paprika mixture on top and scatter fresh herbs.

Tools you’ll need

• large pot (3-quart minimum)
• immersion blender or regular blender
• small saucepan
• wooden spoon
• ladle
• bowls

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