Turkish Red Lentil Soup Recipe

Ingredients

• 1 cup (200g) red lentils
• 1 large onion, chopped Buy: Onion Powder · ₺55.99
• 1 medium carrot, chopped
• 2 cloves garlic, minced Buy: Garlic Powder · ₺55.99
• 2 tablespoons olive oil
• 1 tablespoon tomato paste Buy: Tat Tomato Paste Large · ₺88.99
• 1 teaspoon dried mint Buy: Dried Mint · ₺34.99
• 1 teaspoon red pepper flakes
• 6 cups (1.5 liters) water Buy: Healthy Concentrated Blossom Water · ₺69.99
• 1 teaspoon salt Buy: Salt · ₺29.99
• 0.5 teaspoon black pepper Buy: Ground Black Pepper · ₺89.99
• 1 lemon, cut into wedges (for serving) Buy: Indomie Vegetable Lemon Instant Noodles · ₺19.99

Preparation

1. Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and carrot, sautéing until softened, about 5-7 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the tomato paste, dried mint, and red pepper flakes. Cook for 1-2 minutes, stirring constantly, to toast the spices and deepen the flavor.
5. Add the rinsed lentils and water to the pot. Bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils and vegetables are very tender.
7. Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it is smooth and creamy. Alternatively, transfer the soup in batches to a regular blender (be cautious with hot liquids).
8. Return the soup to the pot if using a regular blender. Stir in the salt and black pepper. Taste and adjust seasonings as needed.
9. Serve the Turkish Red Lentil Soup hot, garnished with a fresh lemon wedge. A drizzle of olive oil or a sprinkle of extra red pepper flakes can also be added for extra flavor and presentation.

Pro Tips

• For an extra layer of flavor, you can make a 'nane yağı' (mint oil) by heating a tablespoon of butter or olive oil with a pinch of dried mint and red pepper flakes, then drizzling it over each serving.
• If you prefer a thinner soup, you can add a little more hot water or vegetable broth until it reaches your desired consistency.
• This soup tastes even better the next day! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

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