Turkish Lentil Soup (Mercimek Çorbasi)
This soup is lovely, especially if you add lemon juice from a lemon wedge.
2 Tbsp Olive Oil
1 medium sized Onion, diced
1 large Carrot, diced
2 cloves Garlic, minced
2 Tbsp Tomato Purée
1 tsp Ground Cumin
1 tsp Paprika
1 c. Red Lentils, rinsed and drained
4 c. Vegetable Stock
Salt and Black Pepper
Fresh Mint and Lemon Wedges, for garnish
Heat the Oil over medium heat in a large pot. Sauté the Onion. When the Onion is almost done, add the Garlic, Carrot, Cumin, Paprika, and Tomato Purée. Toss until the ingredients are covered in seasoning and cook for 5 minutes. Add the Lentils and Stock, and bring to a boil. Reduce heat and simmer for 25 minutes, or until the Carrots and Lentils are tender. Remove from heat and let cool for a few minutes. Purée with a hand blender until the carrots and onions are blended. Sprinkle with fresh Mint and serve with Lemon Wedges on the side.