Turkish cuisine · Soups & Stews

Mercimek Çorbası

Velvety red lentil soup with lemon and mint butter.

Ingredients · for 4 servings

• 250 g red lentils
• 1 onion
• 1 carrot
• 1 tbsp tomato paste
• Lemon
• Mint, butter

Instructions

1. Peel and finely dice the onion and carrot; rinse the red lentils in a sieve under cold water until the water stays clear.
2. Melt a piece of the butter in a pot and sweat the onion and carrot over medium heat for 4–5 min until translucent.
3. Add the tomato paste and roast for 1 min until it smells dark and toasty.
4. Pour in the lentils and 1 l of water, bring to a boil and cook at a gentle heat for 18–20 min until the lentils completely fall apart.
5. Blend with an immersion blender until fine, season with salt and thin with hot water to drinking consistency if needed.
6. Melt the remaining butter, let the mint infuse for 30 sec and drizzle the fragrant butter over the soup. Serve with lemon wedges.