Mercimek Corbasi

Ingredients

• 250g red lentils, rinsed
• 1 onion, diced
• 1 carrot, diced
• 1 potato, diced
• 2 tablespoons tomato paste
• 1.2 litres vegetable stock
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 2 tablespoons butter or olive oil, to finish
• 1 teaspoon paprika
• 1 teaspoon dried mint
• Lemon wedges

Before you cook

• Rinse the lentils until the water runs clear.
• Dice the vegetables roughly, since the soup gets blended.

Steps

1. Soften the onion and carrot in the olive oil for 8 minutes.
2. Stir in the tomato paste and cumin and cook for 2 minutes.
3. Add the lentils, potato and stock and bring to a boil.
4. Simmer for 25 minutes until the lentils have collapsed completely.
5. Blend until entirely smooth, adding a little water if it is too thick.
6. Season generously with salt.
7. Melt the butter with the paprika and dried mint until it foams and turns red.
8. Ladle the soup into bowls and swirl the paprika butter over the top.
9. Serve with lemon wedges, and squeeze one over before eating.