Mercimek Çorbası

Instructions

1. 1

   Heat olive oil in a large pot over medium heat for 1 minute until shimmering.

2. 2

   Add diced onion and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.

3. 3

   Add carrot and potato, cooking for another 2 minutes while stirring to coat with oil.

4. 4

   Add the rinsed red lentils to the pot and stir well to combine with the vegetables for 1 minute.

5. 5

   Pour in 6 cups of vegetable broth or water, bring to a boil over high heat (about 5 minutes), then reduce heat to medium-low and simmer uncovered for 20-25 minutes until lentils and vegetables are completely soft and breaking apart.

6. 6

   Add cumin, Aleppo pepper, salt, and black pepper, stirring to distribute evenly.

7. 7

   Using an immersion blender, blend the soup for 2-3 minutes until smooth and creamy, or carefully transfer in batches to a blender and purée until desired consistency is reached.

8. 8

   Stir in fresh lemon juice and adjust seasoning to taste, adding more salt, pepper, or lemon as needed.

9. 9

   If the soup is too thick, add warm water 1/4 cup (60ml) at a time until reaching desired consistency.

10. 10

    Simmer for 2 more minutes, then ladle into bowls and garnish with fresh mint and a drizzle of olive oil if desired.