Turkish Red Lentil Soup (Mercimek Çorbası)

Method

1. 1

   Rinse the red lentils under cold running water until it runs clear, then drain.

2. 2

   Finely chop the onion, dice the carrot and potato, and mince the garlic.

3. 3

   Heat 2 tbsp of the olive oil in a large pot over medium heat. Cook the onion for 4-5 minutes until soft, then add the garlic, carrot and potato and cook 2 minutes more.

4. 4

   Stir in the tomato paste and cumin and cook for 1 minute until fragrant.

5. 5

   Add the drained lentils, salt, black pepper and the water. Bring to a boil, then lower the heat and simmer partly covered for 25-30 minutes until everything is very soft.

6. 6

   Blend the soup until completely smooth and creamy with an immersion blender, loosening with a little hot water if needed.

7. 7

   Heat the remaining 1 tbsp olive oil in a small pan, take it off the heat and stir in the red pepper flakes and dried mint to make a fragrant chilli-mint oil.

8. 8

   Ladle the soup into bowls, drizzle over the chilli-mint oil and serve with lemon wedges to squeeze on top.