Turkish Red Lentil Soup (Mercimek Çorbası)

Ingredients

• 1 cup Red lentils
• 6 cups Vegetable broth
• 1 medium Onion, chopped
• 1 medium Carrot, chopped
• 1 medium Potato, peeled and diced
• 2 tablespoons Tomato paste
• 1 teaspoon Dried mint
• 1 teaspoon Paprika
• 0.5 teaspoon Cumin
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 serving Lemon wedges

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

Instructions

1. 1Rinse red lentils in a fine-mesh sieve.
2. 2In a large pot, heat olive oil over medium heat.
3. 3Add chopped onion and carrot and cook until softened, about 5 minutes.
4. 4Stir in tomato paste, paprika, cumin, and dried mint. Cook for 1 minute.
5. 5Add red lentils, potato, and vegetable broth. Bring to a boil.
6. 6Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
7. 7Use an immersion blender to blend the soup until smooth (optional).
8. 8Season with salt and pepper to taste.
9. 9Serve hot with a wedge of lemon.

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