Mercimek Çorbası

Method

1. 1

   Soften the vegetables

   Warm the olive oil in a large saucepan over medium heat. Add the onion, carrot and potato and cook for 8 minutes, stirring now and then, until the onion is soft and translucent.

2. 2

   Add the spices

   Stir in the garlic, cumin and paprika over medium heat for 1 minute, until fragrant.

3. 3

   Simmer the lentils

   Add the rinsed lentils, stock and bay leaf. Bring to a boil over high heat, then reduce to low and simmer uncovered for 25 minutes, stirring occasionally, until the lentils and vegetables are very soft.

4. 4

   Blend the soup

   Remove the bay leaf. Blend the soup with a stick blender until smooth, about 2 minutes.

5. 5

   Warm the soup

   Return the soup to low heat for 2 minutes until steaming.

6. 6

   Season and serve

   Stir in the dried mint and season with salt and black pepper over low heat for 1 minute, until fragrant and well seasoned. Ladle into bowls and serve with lemon wedges for squeezing over.

Tips

• Stir occasionally during the simmer, especially across the bottom of the pan, to stop lentils catching.
• If using a jug blender, blend in batches and do not fill it more than halfway, as hot soup expands.
• Taste after blending and adjust the salt, pepper and lemon at the table.

Swaps

• Use chicken stock instead of vegetable stock.
• Use fresh mint in place of dried mint, adding it to taste just before serving.
• Use smoked paprika instead of sweet paprika for a smokier flavour.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat gently on the hob, stirring often; add a splash of stock or water if the soup has thickened.