Mercimek Corbasi (Turkish Red Lentil Soup)

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• 200g red lentils, rinsed clean
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 1 small potato, diced
• 2 tbsp tomato paste
• 4 clove garlic
• 1 liter vegetable stock or water
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika powder
• 1/2 tsp turmeric
• to taste Salt and pepper
• to taste For serving: lemon juice
• to taste chili flakes
• to taste extra olive oil
• to taste crusty bread

👩‍🍳 Instructions

1. 1 Heat the olive oil and sauté the onion until translucent.
2. 2 Add the garlic, carrot, and potato, and sauté for 3 minutes.
3. 3 Add the tomato paste, cumin, paprika, and turmeric, and stir for 1 minute.
4. 4 Add the red lentils, then pour in the stock.
5. 5 Bring to a boil, then reduce the heat and cover.
6. 6 Cook for 25-30 minutes until the lentils and vegetables are tender.
7. 7 Blend smooth using an immersion blender or a regular blender.
8. 8 Pour back into the pot and reheat.
9. 9 Adjust the seasoning with salt and pepper.
10. 10 If it's too thick, add a little water.
11. 11 Serve in bowls with a squeeze of lemon juice, a drizzle of olive oil, and a sprinkle of chili flakes.
12. 12 Enjoy with crusty bread.

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📊 Nutrition Facts / serving

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