Mercimek Corbasi Red Lentil Soup

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

Stir in the tomato paste, dried mint, ground cumin, and 1/2 teaspoon red pepper flakes. Cook for 1-2 minutes, stirring constantly, to toast the spices and deepen the flavor of the tomato paste.

Add the rinsed red lentils to the pot and stir to combine with the aromatic mixture. Pour in the vegetable or chicken broth. Season with salt and black pepper.

Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are completely tender. Stir occasionally to prevent sticking.

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

While the soup simmers or after blending, melt butter in a small pan over medium-low heat. Add 1 teaspoon of red pepper flakes and a pinch of dried mint. Cook for 30 seconds until fragrant and the butter is slightly browned.

Ladle the hot Mercimek Corbasi into bowls. Drizzle each serving with a spoonful of the sizzling mint-butter topping. Garnish with fresh mint leaves or serve with lemon wedges on the side for a tangy finish.