Turkish Lentil Soup (Mercimek Çorbası)

Ingredients

Instructions

0 of 6 steps complete

1. 1Rinse lentils in a fine sieve until the water runs mostly clear. Heat oil in a large saucepan over medium heat.
2. 2Cook onion and carrot for 5 minutes. Add potato and garlic and stir for 1 minute, then add tomato paste and cook for another minute.
3. 3Add lentils, broth, cumin, salt and pepper. Bring to a boil, then reduce to a gentle simmer and partially cover.
4. 4Cook for 25–30 minutes, stirring occasionally, until lentils break down and potato and carrot are completely tender. Add a little hot water if the soup becomes too thick.
5. 5Remove from heat and blend with an immersion blender until smooth. If using a countertop blender, cool slightly and blend in small batches with the lid vented according to the manufacturer's instructions. Return to the pan and adjust seasoning.
6. 6Melt butter in a small pan over low heat. Stir in paprika and dried mint for 20–30 seconds without burning. Drizzle over soup and serve with lemon. Refrigerate within 2 hours for up to 3–4 days; reheat to 165°F (74°C).