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Paprika yağlı lokanta usulü mercimek çorbası

Turkish Lentil Soup

A silky Turkish red lentil soup with carrot and potato, blended smooth and finished with paprika butter.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Ingredients Method

Ingredients
  

  • 1 cup red lentils rinsed (200 g)
  • 1 medium onion diced
  • 1 medium carrot diced
  • 1 small potato diced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cumin
  • 1.5 litres hot water or low-sodium vegetable stock
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter for the topping
  • 1 teaspoon sweet paprika
  • lemon wedges for serving

Method
 

  1. Rinse the red lentils under running water until the water runs clear. Dice the onion, carrot and potato evenly.
    Kırmızı mercimek, soğan, havuç, patates, un ve baharatlar
  2. Heat the olive oil and 1 tablespoon butter over medium heat. Soften the onion for 3 minutes. Add the carrot and potato and sauté for 4 minutes. Sprinkle in the flour and stir for 1 minute.
    Krem tencerede soğan, havuç ve patatesin unla kavrulması
  3. Add the lentils, cumin, salt, black pepper and hot water. Bring to a boil, skim any foam, then simmer partly covered for 22–25 minutes until completely tender.
    Kırmızı mercimek ve sebzelerin tencerede yumuşayana kadar pişmesi
  4. Remove from the heat and blend until smooth. Add a little hot water if needed. Return to the heat, simmer for 2 minutes and adjust the salt.
    Pişen mercimek çorbasının el blenderıyla pürüzsüzleştirilmesi
  5. Melt 1 tablespoon butter in a small pan. Stir in the paprika for 10–15 seconds without burning it. Drizzle over the soup and serve with lemon.