Mercimek Corbasi

🔥 Prep

• Rinse the 1 cup red lentils under cold water until water runs clear, then drain.
• Peel and finely chop the 1 onion.
• Peel and dice the 1 carrot into small cubes.
• Measure out the 6 cups vegetable broth and have it ready.
• Measure out the 2 tbsp olive oil, 1 tsp cumin, and 1 tsp salt.

🔥 Cook

• 1. Heat the 2 tbsp olive oil in a large pot over medium heat until shimmering.
• 2. Add the chopped onion and sauté for 4–5 minutes until softened and translucent.
• 3. Add the diced carrot and cook for 3 minutes, stirring occasionally.
• 4. Stir in the rinsed lentils, 1 tsp cumin, and 1 tsp salt, and toast for 1 minute to release aromas.
• 5. Pour in the 6 cups vegetable broth, increase heat to high and bring the mixture to a boil.
• 6. Once boiling, reduce heat to low, cover partially, and simmer for 20–25 minutes or until lentils are completely soft and breaking down.
• 7. Use an immersion blender to puree the soup directly in the pot until smooth, or transfer to a blender in batches; blend for 30 seconds until velvety.
• 8. Return the soup to the pot (if blended elsewhere) and reheat over low heat for 2 minutes to adjust thickness; add extra broth or water if needed.
• 9. Taste and adjust seasoning with additional salt if necessary.

🔥 Serve

• Ladle the hot mercimek corbasi into warm bowls.
• Garnish each serving with a drizzle of olive oil, a squeeze of fresh lemon juice, and a sprinkle of paprika or dried mint if desired.
• Serve alongside warm crusty bread, toasted pita, or a simple side salad.