Turkish
Mercimek Çorbası
Velvety Turkish red lentil soup finished with paprika-mint butter and fresh lemon.
6 servings · 15 minutes prep · 35 minutes cook
Ingredients
Ingredients
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 1 medium carrot, chopped
- 1 garlic clove, chopped
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 1/2 cups red lentils, rinsed until the water runs clear
- 7 cups water
- 2 teaspoons Diamond Crystal kosher salt, plus more to taste
- 1 teaspoon Aleppo pepper
- 1 teaspoon dried mint
- 1/2 teaspoon sweet paprika
- 1 lemon, cut into wedges
Directions
Cook and Purée the Soup
- Melt 2 tablespoons butter with the olive oil in a heavy pot over medium. Add the onion and carrot; cook for 8 minutes without browning. Add the garlic, tomato paste, and cumin and cook for 1 minute.
- Add the lentils, water, and salt. Bring to a boil, skim any foam, then simmer partially covered for 25 to 30 minutes until the lentils and vegetables have completely collapsed.
- Blend until smooth with no visible pieces or graininess with an immersion blender, then pass through a medium-fine sieve for a refined lokanta texture. Return to low heat and thin with hot water as needed; it should pour easily but lightly coat a spoon. Correct the salt.
Make the Spiced Butter and Serve
- Melt the remaining tablespoon butter in a small pan. When foaming, stir in the Aleppo pepper, mint, and paprika for 15 seconds, then remove from the heat.
- Ladle the soup into hot bowls, drizzle with the spiced butter, and serve with lemon wedges for squeezing at the table.
