Mercimek çorbası (Turkish red lentil soup)

Turkey's most common soup, served before lunch at almost every eatery. Creamy and filling — the lemon and the paprika butter make it truly distinctive.

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Method

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1. Rinse the lentils in a sieve under cold water until it runs clear.
2. Heat the olive oil in a pot, and cook the onion over medium heat for 5 minutes until translucent. ⏱ Timer: 5 min
3. Add the carrot and potato, fry for 2-3 minutes, stirring, then stir in the tomato paste and cumin, and fry for another minute. ⏱ Timer: 2 min
4. Add the lentils, pour in the stock, and cook covered over low heat for 25 minutes, until the lentils and vegetables are completely soft. ⏱ Timer: 25 min
5. Blend smooth with a stick blender; if too thick, thin with a little hot water. Season with salt and pepper.
6. Melt the butter in a small pan, stir in the pul biber and mint, and let foam for half a minute.
7. Ladle the soup into bowls, drizzle the spiced butter on top, and serve with lemon wedges.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• If you don't have pul biber, hot paprika works too, but only put it in the butter for a moment, as it burns easily.
• Keeps for 3 days in the fridge; thin with a little water when reheating, as it thickens.

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