Mercimek Corbasi Red Lentil Soup

Rinse the red lentils thoroughly under cold running water until the water runs clear. Chop the onion, carrot, and potato into small, uniform pieces. Mince the garlic cloves.

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

Stir in the tomato paste, sweet paprika, salt, and black pepper. Cook for 2 minutes, stirring constantly, to toast the spices and deepen the flavor of the tomato paste.

Add the rinsed red lentils to the pot, stirring to combine them with the vegetables and spices. Pour in the vegetable broth or water. 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.

Remove the pot from the heat. Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot. Adjust seasoning with more salt and pepper if needed.

In a small pan, melt the butter over low heat. Add the dried mint and red pepper flakes (pul biber). Cook for 30 seconds until fragrant, being careful not to burn the mint. This creates the traditional Turkish topping.

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