A recipe from Gemo
Mercimek Corbasi
A smooth Turkish red lentil soup with onion, carrot, potato, warm cumin, and a paprika-mint butter finish. Serve it hot with lemon wedges for the classic bright final squeeze.
Method
- 01
Heat 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, carrot, and potato with a pinch of the salt, then cook for 5-6 minutes, stirring often, until the onion softens and the vegetables begin to smell sweet.
⏱ 6 min
- 02
Stir in 1 tablespoon tomato paste and 1 teaspoon ground cumin. Cook for 1 minute, scraping the bottom of the pot, until the paste darkens slightly and the cumin is fragrant.
⏱ 1 min
- 03
Add 1 cup rinsed red lentils, 5 cups vegetable stock, the remaining salt, and 1/4 teaspoon black pepper. Bring to a boil, then lower the heat and simmer uncovered for 20-22 minutes, stirring occasionally, until the lentils have collapsed and the vegetables are very tender.
⏱ 22 min
- 04
Blend the soup until completely smooth with a hand blender. Add a little hot water if the soup is thicker than pourable, then taste and adjust the salt.
- 05
Melt 2 tablespoons butter in a small pan over low heat. Stir in 1 teaspoon paprika, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon dried mint for 30 seconds, just until foamy and aromatic.
- 06
Ladle the hot soup into bowls, drizzle the pepper-mint butter over the top, and serve immediately with lemon wedges for squeezing at the table.
Nutrition
