Dairy-Free Turkish Lentil Soup (Mercimek Corbasi)

Instructions

1. 1Measure 1 cup of red lentils and rinse them thoroughly under cold running water until the water runs clear.
2. 2Heat 2 tablespoons of olive oil in a large pot over medium heat, around 175°C. Add the 1 medium onion, 1 medium carrot, and 1 medium potato, all cut into 1.27 cm dice, and cook, stirring occasionally, until they begin to soften, about 8 to 10 minutes.
3. 3Add 2 cloves of minced garlic and 2 tablespoons of tomato paste to the pot. Cook, stirring constantly, for 1 minute more until the garlic is fragrant.
4. 4Stir in the rinsed 1 cup of red lentils, 6 cups of vegetable broth, 1 teaspoon of dried mint, 0.5 teaspoon of red pepper flakes, 0.75 teaspoon of salt, and 0.25 teaspoon of black pepper.
5. 5Increase the heat to bring the soup to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30 minutes, or until the red lentils are very tender and easily mashed.
6. 6Carefully use an immersion blender to blend the soup directly in the pot until it reaches a smooth consistency. Alternatively, you can transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot. Be cautious as hot liquids can expand.
7. 7Serve the hot soup immediately, with 4 lemon wedges on the side for squeezing over each serving.

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