Dairy-Free Turkish Red Lentil Soup (Mercimek Çorbası)

Ingredients

• 1 cup Red Lentils
• 1 medium Onion
• 1 medium Carrot
• 1 medium Potato
• 6 cups Vegetable Broth
• 2 tablespoons Tomato Paste
• 2 tablespoons Olive Oil
• 1 teaspoon Mint
• 0.5 teaspoon Red Pepper Flakes
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 6 wedges Lemon Wedges

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

Instructions

1. 1Rinse the red lentils in a colander.
2. 2Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.
3. 3Add diced carrot and potato and cook for another 3 minutes.
4. 4Stir in tomato paste and cook for 1 minute.
5. 5Add red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
6. 6Use an immersion blender to blend the soup until smooth.
7. 7Season with mint, red pepper flakes, salt, and pepper.
8. 8Serve hot with lemon wedges.

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