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Creamy Turkish Red Lentil Soup (Mercimek Corbasi)

🇹🇷 Turkey

Servings: 6 Prep: 10 minutes Cook: 30 minutes Total: 40 minutes

Ingredients

  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1 large onion, finely diced
  • 1 carrot, diced
  • 2 garlic cloves, finely diced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Aleppo pepper
  • 1/2 teaspoon dried mint
  • 1 teaspoon salt, to taste
  • 1 tablespoon tomato paste
  • 1 cup red lentils (200g), washed and drained
  • 1 1/2 litres boiled water
  • 1 lemon, for garnish
  • 2 tablespoons butter (for topping)
  • 2 teaspoons paprika (for topping)
  • 1/2 teaspoon dried mint (for topping)

Steps

  1. Heat olive oil and butter in a large pot over medium heat.
  2. Add the onion and carrot, and cook until softened, about 5-7 minutes.
  3. Stir in the garlic, paprika, black pepper, cumin, Aleppo pepper, dried mint, and salt, and cook for 1 minute until fragrant.
  4. Add the tomato paste and cook for another minute, stirring constantly.
  5. Add the red lentils and boiled water, and stir to combine.
  6. Bring to a boil, then reduce heat and simmer until the lentils and carrots are fully tender, about 20-25 minutes.
  7. Blend the soup with an immersion blender until smooth and creamy.
  8. In a small pan, melt the butter for the topping and stir in the paprika and dried mint until fragrant.
  9. Ladle the soup into bowls, drizzle with the spiced butter, and serve with lemon wedges.

Source: www.hungrypaprikas.com