Mercimek Corbasi (Turkish Lentil Soup)

It’s almost soup season. This is a regular in our household in the cooler months and is super fast and easy to make.

INGREDIENTS:

• 1 TBS of butter or ghee
• 1 Medium onion yellow or white diced
• 1 Large carrot diced
• 1 TBS Tomato Paste
• 1 TSP ground cumin
• 6 Cups chicken bone broth or vegetable stock
• 1 Cup red lentils
• 1-2 Small Gold Potatoes peeled and diced
• Sea salt and pepper to taste
• Fresh lemon and chopped herbs for serving. (mint or cilantro work well)
• Hot Seeds (optional for some extra kick)

PREPARE:

1. Saute the onion in butter until starting to soften in a large pot or dutch oven.
2. Add in the cumin and tomato paste for a few seconds and coat the onion.
3. Toss in the potato and carrot and stir through.
4. Add lentils and stock and bring to a low simmer.
5. Simmer until all the vegetables are soft.
6. Immersion blend the soup until it’s a puree. 
7. Add in salt and pepper to taste.
8. Add in a squeeze of fresh lemon juice and fresh herbs and serve.