Turkish Lentil Soup (Mercimek Corbasi)

Ingredients

• 1 cup Red lentils
• 6 cups Vegetable broth
• 1 medium Onion
• 1 medium Carrot
• 2 tablespoons Tomato paste
• 2 tablespoons Olive oil
• 1 teaspoon Dried mint
• 1/2 teaspoon Red pepper flakes
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 6 wedges Lemon wedges

Instructions

1. 1Rinse the red lentils thoroughly.
2. 2In a large pot, heat olive oil over medium heat. Add chopped onion and carrot and saute until softened, about 5 minutes.
3. 3Stir in tomato paste and cook for another minute.
4. 4Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are very soft.
5. 5Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth (be careful with hot liquids!).
6. 6Return the soup to the pot. Stir in dried mint, red pepper flakes, salt, and pepper. Taste and adjust seasonings as needed.
7. 7Serve hot with a lemon wedge for squeezing.

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