Gluten-Free Turkish Red 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, which is about 175°C.
3. 3Add the 1 medium onion and 1 medium carrot to the pot. Cook, stirring occasionally, until they are softened, which should take about 5 minutes. You will see them become slightly translucent and pliable.
4. 4Stir in 2 tablespoons of tomato paste, 1 teaspoon of dried mint, and 0.25 teaspoon of red pepper flakes. Cook for 1 minute more, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
5. 5Add the rinsed 1 cup of red lentils and 6 cups of vegetable broth to the pot. Increase the heat to high to bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 25 minutes, or until the lentils are very tender and easily mashed.
6. 6Carefully use an immersion blender to blend the soup directly in the pot until it is smooth. If you do not have an immersion blender, you can transfer the soup in batches to a regular blender, being careful not to fill it more than halfway, and blend until smooth, then return it to the pot.
7. 7Stir in 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Taste the soup and add more salt and pepper if needed.
8. 8Serve the soup hot in bowls. Place 1 lemon wedge on the side of each bowl for squeezing over the soup before eating.

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