Mercimek Çorbası

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, grated
• 1 tbsp tomato paste
• 1 cup red split lentils, rinsed
• 1.2 liters vegetable or chicken broth
• 1 tsp ground cumin
• Salt and black pepper
• 2 tbsp butter
• 1 tsp Turkish red pepper flakes (pul biber)
• Dried mint, for garnish
• Lemon wedges, to serve

Before you cook

• Finely chop the onion.
• Grate the carrot.
• Rinse the red lentils until the water runs clear.

Steps

1. Heat the olive oil in a pot over medium heat.
2. Add the chopped onion and grated carrot and cook for 5 minutes, until softened.
3. Stir in the tomato paste and cook for 2 minutes.
4. Add the rinsed lentils and the broth.
5. Bring to a boil, then reduce to a simmer.
6. Simmer the soup for 25 minutes, until the lentils fall apart completely.
7. Blend the soup with an immersion blender until smooth.
8. Stir in the cumin and season with salt and pepper.
9. Melt the butter in a small pan over low heat.
10. Stir in the pul biber and cook for 30 seconds, until the butter turns red.
11. Ladle the soup into bowls.
12. Drizzle the red pepper butter over each bowl.
13. Sprinkle with dried mint.
14. Serve with lemon wedges.