Turkish Red Lentil Soup (Mercimek Çorbası)

• 5 tbsp, divided olive oil (3 tbsp for the base, 2 tbsp for the paprika oil)
• 1 large, diced yellow onion
• 2, diced carrot
• 4 cloves, minced garlic
• 2 tbsp tomato paste
• 1.5 tsp ground cumin
• 2 tsp, divided paprika (sweet paprika, or Aleppo pepper for gentle heat; half goes in the soup, half in the finishing oil)
• 1 1/2 cups, rinsed red lentils
• 1 medium (about 8 oz), peeled and cubed potato
• 6 cups water (or low-sodium vegetable broth for a richer soup)
• 1 tsp, plus more to taste sea salt
• 2 lemon (one juiced into the soup, one cut into wedges for serving)
• 1 tsp dried mint (optional, for the paprika oil)

Instructions

1. Warm 3 tbsp of the olive oil in a large pot over medium heat, then cook the onion and carrot, stirring now and then, for about 6 minutes until the onion is soft and translucent.
2. Stir in the garlic, tomato paste, cumin and 1 tsp of the paprika, and cook for 1 minute until the paste darkens a shade and smells fragrant.
3. Add the rinsed lentils, potato, water and salt, and bring the pot to a boil.
4. Turn the heat down to a steady simmer, partly cover, and cook for 20 to 25 minutes, skimming off any foam, until the lentils have collapsed and the potato is very soft.
5. Blend the soup with an immersion blender until smooth, adding a splash of hot water if it is thicker than you like.
6. Stir in the juice of 1 lemon, then taste and add more salt if needed.
7. Warm the remaining 2 tbsp of olive oil in a small pan over low heat with the remaining 1 tsp paprika and the dried mint for about 30 seconds, until it sizzles and turns brick red, taking care that it does not smoke.
8. Ladle the soup into bowls, spoon a little paprika oil over each, and serve with lemon wedges.

Tips

• Red lentils need no soaking and fall apart on their own, which is what gives this soup its velvet body. Rinse them until the water runs clear to keep the foam down.
• The soup thickens a lot as it sits. Loosen leftovers with hot water when you reheat; it keeps 5 days in the fridge and freezes for up to 3 months.
• For the traditional finish, melt 2 tbsp of butter instead of using olive oil for the paprika oil (it is then no longer dairy-free or plant-based).
• Do not skip the lemon at the end and at the table: the sharpness lifts the earthy lentils, and the vitamin C helps your body absorb the iron in them.

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