Mercimek Çorbası (Red Lentil Soup)
A deeply comforting, smooth, and vibrant red lentil soup topped with a drizzle of spicy paprika butter.
Ingredients
Soup Base
- 1 cup red lentils, rinsed
- 1 onion, chopped
- 1 carrot, chopped
- 1 potato, chopped
- 1 tbsp tomato paste
Liquids & Spices
- 6 cups vegetable or chicken broth
- 1 tsp cumin
- 1/2 tsp dried mint
- Salt and pepper
Topping
- 2 tbsp butter (or olive oil)
- 1 tsp Aleppo pepper or paprika
- Lemon wedges
Instructions
Sauté Veggies
In a large pot, sauté the chopped onion, carrot, and potato in a little olive oil until they begin to soften.
Add Flavor
Stir in the tomato paste, cumin, and dried mint. Cook for 1 minute until fragrant.
Simmer
Add the rinsed red lentils and the broth. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes until all the vegetables and lentils are completely soft.
Blend
Use an immersion blender to puree the soup until it is completely smooth and velvety. If it's too thick, add a splash of water.
Make Paprika Butter
In a small pan, melt the butter until bubbling. Stir in the paprika or Aleppo pepper and immediately remove from heat.
Serve
Ladle the hot soup into bowls. Drizzle the spicy paprika butter over the top and serve with a wedge of fresh lemon to squeeze in just before eating.
Nutrition Facts
* Based on a 2,000 calorie diet.