Mercimek Çorbası

Ingredients

• 1 cup red lentils (200g), rinsed
• 1 large onion (200g), diced
• 3 tablespoons olive oil (45ml)
• 1 large carrot (150g), diced
• 1 medium potato (150g), diced
• 6 cups vegetable broth or water (1.4 liters)
• 1 teaspoon ground cumin (5g)
• 1 teaspoon Aleppo pepper or red pepper flakes (3g)
• 1 teaspoon salt (6g), or to taste
• 1/2 teaspoon black pepper (1g)
• 3 tablespoons fresh lemon juice (45ml)
• 2 tablespoons fresh mint, chopped (optional, 6g)
• Water for adjustment as needed (up to 1 cup/240ml)

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.
3. Add carrot and potato, cooking for another 2 minutes while stirring to coat with oil.
4. Add the rinsed red lentils to the pot and stir well to combine with the vegetables for 1 minute.
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. Add cumin, Aleppo pepper, salt, and black pepper, stirring to distribute evenly.
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. Stir in fresh lemon juice and adjust seasoning to taste, adding more salt, pepper, or lemon as needed.
9. If the soup is too thick, add warm water 1/4 cup (60ml) at a time until reaching desired consistency.
10. Simmer for 2 more minutes, then ladle into bowls and garnish with fresh mint and a drizzle of olive oil if desired.