Mercimek Çorbası (Turkish Red Lentil Soup)

Ingredients:

• 1 cup red lentils, rinsed and drained
• 1 large onion, finely chopped
• 1 carrot, peeled and diced
• 1 potato, peeled and diced (optional)
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 6 cups vegetable broth or water
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish
• A swirl of cream or a dollop of yogurt, for serving (optional)

Directions:

1. Sauté the Vegetables:

   • In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and garlic and sauté until the onion is translucent.

2. Cook the Lentils:

   • Stir in the tomato paste and cook for a minute. Add the red lentils, potato (if using), vegetable broth, cumin, and paprika. Bring to a boil, then reduce heat and simmer uncovered for about 20-25 minutes, or until the lentils and vegetables are soft.

3. Blend the Soup:

   • Use an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in batches using a regular blender.

4. Season:

   • Return the soup to the pot if you used a regular blender. Season with salt and pepper to taste. Heat through.

5. Serve:

   • Serve the soup hot, garnished with fresh parsley, a swirl of cream or a dollop of yogurt, and a wedge of lemon on the side.