Mercimek Çorbasi Recipe

Prepare lentils and vegetables

Rinse 1 cup red lentils under cold water until the rinse runs clear. Finely chop the onion, dice the carrot and potato (if using) into small, even pieces.

In a large pot, add the rinsed lentils, 6 cups of water or stock, the chopped onion, carrot, and diced potato. Bring to a gentle boil over medium-high heat.

Reduce heat to medium-low and simmer, uncovered, for 20–25 minutes, stirring occasionally, until lentils and vegetables are very soft and break apart.

While the lentils cook, heat 2 tablespoons olive oil or butter in a small skillet over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant (do not let it brown).

Add 1 tablespoon tomato paste to the skillet with the garlic and cook 1–2 minutes, stirring, to mellow the acidity. Stir in 1 teaspoon paprika and 1 teaspoon ground cumin and let them bloom for 20–30 seconds.

When the lentils and vegetables are tender, carefully stir the tomato-aromatic mixture into the pot.

Use an immersion blender directly in the pot to purée the soup to a smooth, velvety consistency. Alternatively, let the soup cool slightly and blend in batches in a blender, then return to the pot. If soup is too thick, add up to 1 cup additional hot water or stock to reach desired consistency.

Return the pot to low heat. Season with 1½ teaspoons salt and ½ teaspoon black pepper, taste and adjust. Stir in 1 tablespoon lemon juice and 1 teaspoon dried mint (if using) for brightness; heat gently for 2–3 minutes without boiling.

For the traditional flavored butter, melt 1 tablespoon butter in a small pan over low heat. Add ½ teaspoon red pepper flakes or Aleppo pepper and warm for 20 seconds to infuse (do not burn).

Ladle soup into bowls, drizzle the spiced butter over each bowl, and sprinkle with chopped fresh parsley if desired. Serve hot with extra lemon wedges on the side.