Turkish Red Lentil Soup (Mercimek Çorbası)

Ingredients

• 1 cup red lentils, rinsed
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 5 cups chicken or vegetable broth
• 4 tbsp olive oil, divided
• 3 cloves garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp Aleppo pepper flakes
• 2 tbsp lemon juice
• ¾ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Heat 2 tbsp olive oil in a large pot over medium. Add onion and carrot, cook until softened, 5 minutes.

2. 2

   Add lentils and broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.

3. 3

   Blend soup until completely smooth using an immersion blender. (Alternatively, carefully transfer to a blender in batches.)

4. 4

   Stir in lemon juice, salt, and black pepper. Taste and adjust seasoning if needed.

5. 5

   Heat remaining 2 tbsp oil in a small skillet over medium. Add minced garlic, cook until golden, 1 minute.

6. 6

   Remove from heat. Stir in cumin and Aleppo pepper until fragrant, ~30 seconds.

7. 7

   Drizzle the oil mixture over each bowl of soup. Serve hot.

Tools you’ll need

• large pot (4-quart minimum)
• small skillet
• immersion blender or standard blender
• wooden spoon
• ladle
• cutting board and knife

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