Mercimek Çorbası (Lentil Soup)

Ingredients:

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

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic, chopped carrot, and potato to the pot. Cook for another 5 minutes until the vegetables begin to soften.
3. Stir in the tomato paste, ground cumin, and paprika. Cook for an additional 2 minutes to enhance the flavors.
4. Add the rinsed lentils to the pot and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the lentils and vegetables are tender.
5. Once the lentils are cooked, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
6. Season the soup with salt and pepper to taste. If the soup is too thick, you can add more broth or water to reach your desired consistency.
7. Serve the lentil soup hot, garnished with fresh parsley and lemon wedges on the side. Enjoy!

This recipe serves 4-6 people. Adjust the ingredients accordingly for smaller or larger servings.