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Ingredients
• 1 cup red lentils
• 1 large onion, diced
• 1 carrot, peeled and diced
• 1 potato, peeled and diced
• 2 cloves garlic, minced
• 4 cups vegetable stock or water
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons olive oil
• Lemon wedges, for serving
• Fresh parsley, chopped for garnish
- Rinse the red lentils under cold water until the water runs clear.
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion to the pot and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Add the diced carrots and potatoes to the pot, and cook for 5 minutes, stirring occasionally.
- Stir in the tomato paste, ground cumin, paprika, and cayenne pepper, and cook for another 2 minutes.
- Pour in the red lentils and vegetable stock or water, and bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for 25-30 minutes, or until the lentils and vegetables are soft.
- With an immersion blender, puree the soup until it reaches your desired consistency. Alternatively, you can blend the soup in batches using a standard blender.
- Season the soup with salt and black pepper to taste.
- Serve the soup hot, garnished with fresh parsley and accompanied by lemon wedges on the side.
Q1: Can I use green or brown lentils instead of red lentils for this recipe?
A1: Red lentils are traditionally used in Turkish Mercimek Çorbası for their quick cooking time and smooth texture. However, you can experiment with green or brown lentils, keeping in mind that the cooking time and texture may vary.
Q2: Can I omit the cayenne pepper if I prefer a milder flavor?
A2: Absolutely! Feel free to adjust the spice level to your preference. Omitting the cayenne pepper will result in a milder flavor profile without compromising the overall deliciousness of the soup.
Q3: Is it necessary to garnish the soup with lemon wedges and fresh parsley?
A3: While garnishing the soup with lemon wedges and fresh parsley is a common practice in Turkish cuisine, it is not mandatory. These garnishes add a bright, citrusy flavor and a pop of color, enhancing the presentation and taste of the dish. However, feel free to skip them if preferred.
