Mercimek Corbasi Red Lentil Soup

Rinse the red lentils under cold running water until the water runs clear. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and carrot, then saute for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, to deepen its flavor. Add the rinsed red lentils to the pot and stir to combine with the vegetables and tomato paste.

Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are completely tender and have started to break down.

Carefully remove the pot from the heat. Using an immersion blender, blend the soup until it is smooth and creamy. If you do not have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot. Adjust the consistency by adding a little more hot water or broth if it is too thick.

Return the pot to low heat. Stir in the salt and black pepper, adjusting to your taste. Allow the soup to gently simmer for another 5 minutes, ensuring all flavors meld together.

While the soup simmers, melt the butter in a small pan over medium-low heat. Once the butter is melted and slightly foaming, add the dried mint and pul biber (Turkish chili flakes). Cook for 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to burn the spices.

Ladle the hot Mercimek Corbasi into individual bowls. Drizzle a spoonful of the warm mint butter sauce over each serving. Garnish with a fresh lemon wedge on the side for squeezing, which adds a wonderful brightness to the soup.