Mercimek Corbasi

Method

1. 1

   Soften the vegetables

   Heat 1 tbsp oil in a deep pan over medium heat. Add the onion, carrot and potato and cook for 6 minutes, stirring occasionally, until the onion is soft and translucent.

2. 2

   Cook the tomato and cumin

   Stir in the tomato purée and cumin and cook over medium heat for 1 minute, stirring, until fragrant.

3. 3

   Simmer the soup

   Add the lentils, stock and 1½ tsp salt. Bring to the boil over medium-high heat, then partly cover and simmer over low heat for 22 minutes, until the lentils and vegetables are very soft.

4. 4

   Blend and season

   Remove the pan from the heat and blend until smooth, keeping the blade submerged. Add hot stock or water as needed, then season with salt and pepper until the soup pours easily from a ladle.

5. 5

   Make the paprika oil

   Warm the remaining 1 tbsp oil in a small pan over low heat for 1 minute until fluid. Remove from the heat, stir in the paprika for 10 seconds until fragrant, and do not let it scorch.

6. 6

   Serve

   Ladle the soup into four bowls, drizzle with paprika oil and serve immediately with two lemon wedges per bowl for squeezing to taste.

Tips

• Season after blending, since stock saltiness varies, and add salt gradually until the soup tastes full and balanced.
• For a thicker soup, simmer uncovered for a few minutes; for a thinner soup, stir in hot stock or water a little at a time.
• Squeeze lemon into each bowl gradually and taste as you go.

Swaps

• Use chicken stock instead of vegetable stock if preferred.
• Replace the potato with about 200 g peeled, diced sweet potato.
• Use sweet paprika for a gentle flavour or pul biber for more warmth.

Storing

Refrigerate cooled leftovers in a covered container for up to 3 days. Reheat gently until steaming throughout, stirring often; add a splash of water or stock if it has thickened.