Mercimek Corbasi Red Lentil Soup

Rinse the red lentils thoroughly under cold running water until the water runs clear. Set aside to drain. Chop the onion and carrot, and mince the garlic.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and carrot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor. Add the dried mint, red pepper flakes, salt, and black pepper. Stir well to combine with the vegetables.

Add the rinsed lentils, chicken or vegetable broth, and water to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils and vegetables are very tender. Stir occasionally to prevent sticking.

Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it is smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.

In a small pan, melt the unsalted butter over medium-low heat. Add an additional half teaspoon of dried mint and a pinch of red pepper flakes to the melted butter. Cook for about 1 minute until fragrant, being careful not to burn the butter.

Ladle the hot Mercimek Corbasi into bowls. Drizzle each serving with the aromatic mint butter topping. Serve immediately with fresh lemon wedges on the side for squeezing into the soup.