Light Mercimek Soup (Turkish Red Lentil Soup)

• 2 tbsp Olive oil
• 1 medium Yellow onion
• 1 large Carrot
• 2 cloves Garlic
• 1 tbsp Tomato purée
• 1 tsp Sweet paprika
• 1 tsp Ground cumin
• 200 g Red lentils
• 1.2 liters Vegetable stock
• 1 ¼ tsp Fine sea salt
• ¼ tsp Black pepper
• 1 piece Lemon

1. Warm the olive oil in a saucepan over a medium heat. Finely chop the yellow onion, dice the carrot, and finely chop the garlic, then add them to the pan with a pinch of the fine sea salt. Cook for 8 to 10 minutes, stirring, until softened but not browned.
2. Stir in the tomato purée, sweet paprika and ground cumin and cook for 1 minute until fragrant. Add the red lentils and vegetable stock, then bring to a gentle simmer. Cook for 18 to 22 minutes, stirring occasionally, until the lentils and carrot are very tender.
3. Blend the soup until completely smooth and silky, then return it to a low heat. Season with the remaining fine sea salt and the black pepper, then simmer for 2 to 3 minutes to bring it together. If you want it lighter, add a splash of hot water from the kettle and reheat gently.
4. Halve the lemon and squeeze in the juice a little at a time, tasting as you go. Ladle into bowls and finish with a small drizzle of olive oil. Serve hot.

Made this recipe? Rate it — a comment is optional.