Mercimek Çorbası

Soup

• red lentils300 g
• onions1
• carrots1
• potatoes1
• garlic cloves3
• tomato paste1 tbsp
• vegetable stock1½ l
• ground cumin1 tsp
• butter30 g
• salt

Chilli butter

• butter50 g
• red pepper flakes2 tsp
• dried mint1 tsp

To serve

• lemons2

Soup

1. 01

   Chop the onion, carrot, potato and garlic. Soften the onion, carrot and potato in the 30 g of butter for 10 minutes, then add the garlic and the cumin for 1 minute.

2. 02

   Stir in the tomato paste and cook for 1 more minute.

3. 03

   Rinse the lentils and add them with the stock, then simmer for 25 minutes, until the lentils have completely collapsed.

4. 04

   Blend until absolutely smooth — this soup is never left chunky. Thin with hot water if it is thicker than double cream.

5. 05

   Season well with salt.

Chilli butter

6. 06

   Melt the 50 g of butter in a small pan until it foams, then take it off the heat and stir in the red pepper flakes (pul biber) and dried mint. It will turn deep red at once.

7. 07

   Ladle the soup into bowls and pour a spoonful of the red butter over each.

8. 08

   Cut the lemons into wedges and serve them alongside, to be squeezed in generously.