Turkish Red Lentil Soup (Mercimek Çorbası)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Ca. 1 min.

2. 2

   Add the yellow onion and carrot to the pot and sauté for 5-7 minutes, until softened.

   Ca. 7 min.

   Kokkens note: Stir occasionally to prevent sticking.

3. 3

   Stir in the garlic, tomato paste, dried mint, red pepper flake, and cumin. Cook for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

4. 4

   Add the rinsed red lentil and vegetable broth to the pot. Season with salt and black pepper.

   Ca. 1 min.

5. 5

   Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are very tender.

   Ca. 25 min.

   Kokkens note: Stir occasionally to ensure the lentils don't stick to the bottom.

6. 6

   Carefully blend the soup using an immersion blender until smooth. Alternatively, transfer batches to a regular blender and blend until smooth, then return to the pot.

   Ca. 2 min.

   Kokkens note: If using a regular blender, be cautious when blending hot liquids, and do not overfill the blender.

7. 7

   Taste and adjust seasoning as needed.

   Ca. 1 min.

8. 8

   Serve hot, garnished with a squeeze of fresh lemon if desired.