Dairy-Free Turkish Red Lentil Soup (Mercimek Corbasi)

Ingredients

• 1 cup Red Lentils
• 6 cups Vegetable Broth
• 1 medium Onion
• 1 medium Carrot
• 2 tbsp Tomato Paste
• 2 tbsp Olive Oil
• 1 tbsp Mint
• 1 tsp Cumin
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 6 wedges Lemon Wedges

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

Instructions

1. 1Rinse red lentils in a fine-mesh sieve.
2. 2Heat olive oil in a large pot over medium heat. Add onion and carrot and sauté until softened, about 5 minutes.
3. 3Stir in tomato paste, mint, cumin, paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
4. 4Add red lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender.
5. 5Use an immersion blender to blend the soup until smooth (optional).
6. 6Serve hot with lemon wedges.

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