SoupsDifficulty: easy
Mercimek Çorbası (Turkish Red Lentil Soup)
Turkey's most-loved soup: velvety red lentils with potato and carrot, finished with mint-chili butter.
10
Prep Time
35
Cook Time
4
Servings
Ingredients
Instructions
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1Soften the onion in half the butter, 5 minutes; add the tomato paste, stir 1 minute.
2Add the lentils, potato and carrot; cover with the hot water; simmer 25–30 minutes until everything collapses.
3Blend until completely velvet-smooth; season; simmer 5 more minutes to the consistency of cream.
4In a small pan, foam the rest of the butter with the dried mint and pul biber until it sizzles rust-red.
5Ladle the soup; swirl the spiced butter over each bowl.
6Serve with lemon wedges — the squeeze is not optional in Turkey.
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