Mercimek Corbasi Red Lentil Soup

Rinse the red lentils thoroughly under cold running water until the water runs clear. Drain them well and set aside. This helps remove any impurities and starch.

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

Stir in the minced garlic and cook for another minute until fragrant. Add the tomato paste and cook for 2 minutes, stirring constantly, allowing it to deepen in color and flavor.

Add the rinsed lentils, vegetable broth or water, salt, and black pepper 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 are very tender and have broken down.

Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it is smooth and creamy. If you dont have an immersion blender, transfer the soup in batches to a regular blender, being cautious with hot liquids, and blend until smooth. Return the blended soup to the pot.

In a small pan, melt the remaining 1 tablespoon of olive oil over low heat. Add the dried mint and red pepper flakes (Pul Biber). Sauté for about 30 seconds until fragrant, being careful not to burn the spices. This is the traditional topping for Mercimek Corbasi.

Ladle the hot Mercimek Corbasi into bowls. Drizzle each serving with a spoonful of the aromatic mint butter. Serve immediately with fresh lemon wedges on the side for squeezing, as the lemon brightens the soup's flavor beautifully.