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 tablespoon Dried Mint
• 1 teaspoon Paprika
• 0.5 teaspoon Cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 6 wedges Lemon Wedges

Instructions

1. 1Rinse the 1 cup of Red Lentils in a fine-mesh sieve under cold running water until the water runs clear. This removes any dust or debris.
2. 2Heat the 2 tablespoons of Olive Oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the diced 1 medium Onion and the diced 1 medium Carrot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 to 7 minutes.
3. 3Stir in the 2 tablespoons of Tomato Paste and cook for 1 minute more, stirring constantly. This helps to deepen its flavor.
4. 4Add the rinsed 1 cup of Red Lentils, the 6 cups of Vegetable Broth, 1 tablespoon Dried Mint, 1 teaspoon Paprika, 0.5 teaspoon Cumin, 1 teaspoon Salt, and 0.5 teaspoon Black Pepper to the pot. Stir everything together.
5. 5Increase the heat to medium-high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for 30 minutes, or until the lentils are very tender and have started to break down. Stir occasionally to prevent sticking.
6. 6Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy. If you don't have an immersion blender, let the soup cool slightly, then transfer it in batches to a regular blender and blend until smooth. Return the blended soup to the pot.
7. 7Serve the hot soup immediately. Place 6 wedges Lemon Wedges on the side for each person to squeeze into their soup to taste.

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