Turkish Lentil Soup (Mercimek Çorbası)

Ingredients

• 1 cup red lentils
• 1 large onion
• 1 large carrot
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 2 tsp cumin
• 1 tsp paprika
• ½ tsp dried mint
• ½ tsp dried thyme
• ¼ tsp black pepper
• ¼ tsp red pepper flakes
• 4 cup vegetable broth
• 1 cup water
• ½ tsp sea salt
• ½ cup crackers (optional)

Steps

1. Rinse lentils thoroughly under cold water until water runs clear; drain and set aside.
2. Heat olive oil in a large pot over medium-high heat. Add chopped onion and a pinch of salt, sauté for 3 minutes. Add chopped carrots and cook for another 3 minutes.
3. Stir in tomato paste and cook for 1 minute. Add cumin, paprika, mint, thyme, black pepper, and red pepper flakes, stirring quickly for 10 seconds to bloom the spices.
4. Immediately add the rinsed lentils, vegetable broth, water, and salt to the pot. Bring the soup to a gentle boil.
5. Reduce heat to medium-low, cover the pot halfway, and simmer for 15-20 minutes, or until lentils have broken down and carrots are tender.
6. Remove from heat and carefully blend the soup using an immersion blender until smooth, or transfer to a regular blender in batches. Taste and adjust seasoning if needed.
7. Serve hot, optionally garnished with crushed crackers or torn bread for added texture.