Creamy Turkish Red Lentil Soup (Mercimek Corbasi)

 

I’ll make it step-through-step so it’s clean to observe.

 

Ingredients (Serves 4-6)

1 cup pink lentils, rinsed

1 medium onion, finely chopped

1 medium carrot, diced

1 small potato, diced (non-compulsory, provides creaminess)

2 cloves garlic, minced

1 tbsp tomato paste

1 tsp paprika (candy or smoked)

½ tsp floor cumin

½ tsp dried mint (elective)

four cups vegetable broth or water

2 tbsp olive oil or butter

Salt and black pepper to taste

Lemon wedges for serving

Optional garnishes:

Drizzle of olive oil or melted butter with paprika

Chopped fresh parsley or mint

Croutons or toasted bread

Instructions

1. Sauté the aromatics:

In a big pot, heat olive oil or butter over medium warmth. Add the onion, carrot, and potato. Cook for five–6 mins till softened. Add the garlic and sauté for 1 more minute.

2. Add spices and tomato paste:

Stir within the tomato paste, paprika, and cumin. Cook for 1–2 minutes to release the flavors.

3. Cook the lentils:

Add the rinsed crimson lentils and vegetable broth (or water). Cover and prepare dinner for 20–25 minutes till the lentils and veggies are gentle.

4. Blend for creaminess:

(You also can use a ordinary blender in batches.)

 5. Adjust seasoning:

Taste and season with salt, pepper, and a pinch of dried mint if preferred. If the soup is too thick, upload a bit more broth or water until you attain your preferred consistency.

6. Serve:

Ladle into bowls. Drizzle with a chunk of olive oil or melted butter and sprinkle paprika on top. Serve with lemon wedges for a vibrant, tangy contact.

Tips for Extra Creaminess:

Adding a small potato or a carrot facilitates certainly thicken the soup.

For a richer version, swirl in a spoonful of yogurt earlier than serving.

Red lentils prepare dinner faster than other lentils and certainly ruin down, giving the soup a silky texture.