Lentil Soup Recipe (Mercimek Çorbası)

Directions

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and potato, and sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute.

Stir in the red lentils, tomato paste, paprika, cumin, and salt. Pour in the water or vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the lentils and vegetables are tender.

Using an immersion blender or a regular blender, purée the soup until smooth. If the soup is too thick, add more water or broth to reach the desired consistency. Taste and adjust the seasoning if needed.

In a small saucepan, melt the butter and stir in the dried mint and paprika. Cook for 1-2 minutes until fragrant. Drizzle the mint butter over the soup before serving. Garnish with lemon wedges and fresh parsley if desired.