Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası)
From landsandflavors.com
40 min4–6 servings
A smooth, spiced Turkish soup of red lentils and carrots, finished with paprika-infused oil and lemon.
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| prepPick through lentils for debris, rinse 2–3 times, and drain. | ||||||||
| 200 g red lentils | Add lentils, water, broth & salt; bring to boil | Simmer covered halfway, 15–20 min until lentils tender | Blend soup to desired consistency, taste & adjust salt | Serve with paprika oil drizzle, lemon & mint | ||||
| 30 ml olive oil | Sauté onion in oil, 3 min | Add carrot, sauté 3 min | Stir in tomato paste, 1 min | Bloom spices, 10 sec | ||||
| 1 large onion, finely diced | ||||||||
| 1 large carrot, diced | ||||||||
| 1 heaping tablespoon / 15 g tomato paste | ||||||||
| 2 teaspoons cumin | ||||||||
| 1 teaspoon paprika | ||||||||
| 1/2 teaspoon dried mint | ||||||||
| 1/2 teaspoon thyme or oregano | ||||||||
| 1/4 teaspoon black pepper | ||||||||
| 1/4 teaspoon red pepper flakes (Turkish pul biber preferred) | ||||||||
| 2 L water | ||||||||
| 4 teaspoons vegetable broth powder (or 1 L prepared vegetable broth) | ||||||||
| 1/2 teaspoon sea salt (or more to taste) | ||||||||
| 45 ml olive oil (for paprika oil) | Heat paprika oil until paprika bubbles, remove from heat | |||||||
| 1 1/2 teaspoons paprika (for paprika oil) | ||||||||
| 1/4 teaspoon red pepper flakes (for paprika oil) | ||||||||
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