Dairy-Free Mercimek Corbasi (Turkish Red Lentil Soup)

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 1 medium Carrot
• 1 cup Red Lentils
• 6 cups Vegetable Broth
• 2 tablespoons Tomato Paste
• 1 teaspoon Dried Mint
• 1/4 teaspoon Red Pepper Flakes
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 tablespoon Lemon Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 6-quart heavy-bottomed pot over medium heat and add the 2 tablespoons of Olive Oil. Heat the oil until it shimmers, about 1 minute.
2. 2Add the 1 medium Onion, chopped into 1.27 cm pieces, and the 1 medium Carrot, chopped into 1.27 cm pieces, to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 to 7 minutes.
3. 3Add the 1 cup of Red Lentils to the pot and stir constantly for 1 minute to lightly toast them.
4. 4Pour in the 6 cups of Vegetable Broth. Add the 2 tablespoons of Tomato Paste, 1 teaspoon of Dried Mint, 1/4 teaspoon of Red Pepper Flakes, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black Pepper. Stir everything together until the tomato paste is dissolved.
5. 5Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 25 to 30 minutes, or until the red lentils are very tender and have started to break down. You can test for tenderness by tasting a few lentils.
6. 6Carefully use an immersion blender to blend the soup directly in the pot until it is smooth and creamy. If you do not have an immersion blender, you can transfer the soup in batches to a regular blender, being careful as hot liquids expand, and blend until smooth, then return it to the pot.
7. 7Stir in the 1 tablespoon of Lemon Juice. Taste the soup and add more salt or black pepper if needed.
8. 8Serve the Dairy-Free Mercimek Corbasi hot. You can optionally garnish with fresh parsley or a drizzle of olive oil.

Substitutions

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