Egg-Free Turkish Red Lentil Soup (Mercimek Corbasi)

Ingredients

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

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

Instructions

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

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