Dairy-Free & Egg-Free Turkish Lentil Soup (Mercimek Corbasi)

Ingredients

• 1 cup Red lentils
• 6 cups Vegetable broth
• 1 medium Onion
• 1 medium Carrot
• 1 medium Potato
• 2 tablespoons Tomato paste
• 2 tablespoons Olive oil
• 1 teaspoon Dried mint
• 1 teaspoon Cumin
• 1/2 teaspoon Red pepper flakes
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 6 wedges Lemon wedges

Instructions

1. 1Rinse the red lentils in a fine-mesh sieve until the water runs clear.
2. 2In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrot, and potato and sauté until softened, about 5-7 minutes.
3. 3Stir in the tomato paste and cook for 1 minute more.
4. 4Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are very tender and the vegetables are soft.
5. 5Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth. Return the soup to the pot.
6. 6Stir in the dried mint, cumin, red pepper flakes, salt, and black pepper.
7. 7Simmer for another 5 minutes to allow the flavors to meld.
8. 8Serve hot, garnished with a squeeze of fresh lemon juice from the lemon wedges.

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