Turkish Lentil Soup, known as Mercimek Çorbası, is a staple in Turkish cuisine, beloved for its comforting warmth, rich flavors, and nutritional benefits. Easy to make with simple ingredients, it serves as an ideal starter or a light meal.

Ingredients:

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

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and potato. Sauté for about 5 minutes until the vegetables start to soften.
2. Stir in the minced garlic, cumin, and paprika. Cook for another 2 minutes.
3. Add the rinsed red lentils and tomato paste to the pot, stirring to combine all the ingredients. Pour in the vegetable broth (or water) and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the lentils and vegetables are soft.
4. Once the soup has cooked and the lentils are tender, use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, you can blend the soup in batches using a regular blender. Be careful with the hot liquid.
5. After blending, if the soup is too thick, you can add a little more broth or water to reach your desired consistency. Season with salt and black pepper to taste.
6. Serve the soup hot, with a squeeze of lemon juice and a sprinkle of fresh parsley for garnish. A side of crusty bread complements the soup well.