Mercimek Corbasi Red Lentil Soup

Rinse the red lentils thoroughly under cold running water until the water runs clear. Set aside. Peel and finely chop the onion. Peel and dice the carrot and potato into small, uniform pieces. This ensures even cooking.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and saute for 5-7 minutes until softened and translucent. Add the diced carrot and potato, continuing to cook for another 5 minutes, stirring occasionally.

Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, to deepen its flavor. Add the dried mint, salt, and black pepper, stirring well to combine with the vegetables.

Add the rinsed red lentils to the pot, then 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. Stir occasionally to prevent sticking.

Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it is completely smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, being cautious with hot liquids, and then return it to the pot.

While the soup is warm, prepare the optional butter sauce. In a small pan, melt the butter over medium-low heat. Add the red pepper flakes (pul biber) and cook for about 30 seconds until fragrant, being careful not to burn it. Ladle the hot Mercimek Corbasi into bowls. Drizzle each serving with the spicy melted butter and garnish with fresh lemon wedges.