Mercimek Çorbası (Red Lentil Soup)

Method

1. 1

   Soften the onion, carrot and potato in olive oil over medium heat for 5 minutes.

2. 2

   Add the lentils, cumin and 1.2 litres of water, bring to a boil and skim any foam.

3. 3

   Simmer, partly covered, for 25 minutes until everything is completely soft.

4. 4

   Blend until perfectly smooth, loosening with hot water if needed, and season with salt.

   💡 Blend longer than you think — the texture should be velvet, with no grain at all.

5. 5

   Melt the butter in a small pan until foaming, stir in the paprika and pepper flakes for 10 seconds, and swirl over each bowl.

   💡 Pull the butter off the heat the moment it foams — burnt paprika turns bitter.

6. 6

   Serve hot with lemon wedges; the squeeze at the table is essential.