Mercimek Corbasi (Red Lentil Soup)

🛒 Ingredients

• Red lentils 50 g · 178 kcal
• Onion 40 g · 16 kcal
• Garlic 5 g · 7 kcal
• Vegetable oil 7 g · 62 kcal
• Tomato paste 5 g · 4 kcal
• Vegetable broth 240 g · 10 kcal
• Dried mint 1 g · 3 kcal
• Red pepper flakes (Pul Biber) 1 g · 3 kcal

👨‍🍳 Instructions

1. Rinse the red lentils thoroughly under cold running water until the water runs clear; drain well.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
3. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant. Add the rinsed lentils to the pot.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until the lentils are very tender.
5. Using an immersion blender, carefully blend the soup until smooth. If the soup is too thick, add a little more hot water or broth to reach desired consistency.
6. Stir in the dried mint, red pepper flakes, and salt to taste. Simmer for a final 2-3 minutes to allow the flavors to meld.
7. Serve hot, garnished with a fresh lemon wedge.