Mercimek Çorbası

Ingredients

• 300 gred lentils
• 1onion
• 1carrot
• 1 tbspbutter
• 1 tspcumin
• 1.5 Lwater
• lemon wedges — to serve
• to finishdried mint
• to tastefine sea salt and black pepper

Method

1. Begin by finely chopping 1 onion and 1 carrot. In a large pot, melt 1 tablespoon of butter over medium heat. Once the butter is melted and begins to bubble, add the chopped onion and carrot. Stir occasionally, allowing them to sweat until the onion becomes translucent and the carrot softens slightly, releasing their natural sweetness.
2. Rinse 300 g of red lentils under cold running water until the water runs clear. Add the rinsed lentils to the pot along with 1 teaspoon of cumin. Pour in 1.5 liters of water and add a pinch of fine sea salt. Stir to combine, ensuring the lentils are evenly distributed in the liquid.
3. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer. Stir occasionally, watching for the lentils to break down and collapse, which will take on a creamy consistency and a pale orange color.
4. Once the lentils have fully collapsed, remove the pot from the heat. Use an immersion blender to blend the soup until smooth. If the soup is too thick for your liking, add a bit of hot water to thin it out to your desired consistency.
5. Taste the soup and adjust the seasoning with more fine sea salt and black pepper if needed. Return the pot to low heat to keep warm while you prepare the finishing touch.
6. In a small pan, melt a small amount of butter and add a sprinkle of dried mint. Heat gently until the mint becomes fragrant, then remove from heat. Serve the soup hot, drizzling the mint-butter over each bowl. Offer lemon wedges at the table for a fresh, tangy finish that each person can add to their taste.