Mercimek Çorbası

Instructions

1. Step 1

   Prepare the onion, carrot, and potato as specified. Rinse the red lentils in a fine-mesh sieve under cold water until the water runs mostly clear, then drain.

   Cookware: Chef Knife, cutting board, fine mesh sieve

2. Step 2

   Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and potato and cook, stirring occasionally, until the onion softens.

   Timer: 7 min (fixed)

   Ingredients used: 1.0 piece Carrot, 30.0 ml Olive Oil, 1.0 piece Onion, 1.0 piece Potato

   Cookware: large pot, wooden spoon

3. Step 3

   Stir in the tomato paste and cumin. Cook over medium heat until fragrant and evenly distributed.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Ground Cumin, 16.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

4. Step 4

   Add the drained lentils, water, salt, and black pepper. Stir and bring to a boil over high heat.

   Ingredients used: 1.0 gr Black Pepper, 200.0 gr Red Lentil, 8.0 gr Salt, 1440.0 ml Water

   Cookware: large pot, wooden spoon

5. Step 5

   Reduce to low heat, partially cover, and simmer until the lentils and vegetables are very tender.

   Timer: 25 min (fixed)

   Cookware: large pot, wooden spoon

6. Step 6

   Remove the pot from the heat and blend the soup until smooth. Return it to low heat briefly if it needs warming.

   Cookware: Immersion Blender, large pot

7. Step 7

   Melt the butter in a small saucepan over low heat. Stir in the dried mint and Aleppo pepper, then remove from the heat when aromatic.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Aleppo Pepper, 28.0 gr Butter, 1.0 gr Mint

   Cookware: small saucepan, wooden spoon

8. Step 8

   Ladle the soup into bowls, drizzle with the spiced butter, and serve with the lemon wedges for squeezing at the table.

   Ingredients used: 1.0 piece Lemon

   Cookware: ladle