Mercimek Corbasi Red Lentil Soup

Thoroughly rinse the red lentils under cold running water until the water runs clear, then drain them well. Finely chop the onion, and peel and dice the carrot and potato, ensuring they are cut into small, even pieces for quicker cooking.

In a large pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Add the chopped onion, diced carrot, and diced potato to the pot. Saute for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.

Stir the tomato paste into the softened vegetables and cook for another minute, stirring constantly to lightly toast the paste and deepen its flavor. Then, add the rinsed and drained red lentils to the pot, giving them a quick stir to combine with the vegetables.

Pour in the 6 cups of water or vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes, or until the lentils and vegetables are very tender and easily mashable. Stir occasionally to prevent sticking to the bottom.

Remove the pot from the heat. Use an immersion blender to carefully blend the soup directly in the pot until it is completely smooth and creamy, with no visible chunks of lentils or vegetables. If you do not have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.

Return the pot to low heat. Stir in the dried mint, red pepper flakes, salt, and black pepper. Allow the soup to gently simmer for another 2-3 minutes, allowing the flavors to meld beautifully. Taste and adjust the seasoning if necessary.

Ladle the hot Mercimek Corbasi into individual serving bowls. For an authentic touch, drizzle a little extra olive oil over each bowl, and offer lemon wedges on the side for squeezing, as the fresh lemon juice brightens the soup wonderfully. Serve immediately with crusty bread.