Turkish Lentil Soup (Mercimek Çorbası) (Print Version)

# Ingredients:

01 - Extra virgin olive oil (5 tablespoons).
02 - Yellow onion, chopped (1 medium).
03 - Garlic cloves, minced (3).
04 - Carrots, chopped (2-3).
05 - Russet potato, diced (1 medium).
06 - Kosher salt.
07 - Tomato paste (2 tablespoons).
08 - Low-sodium vegetable broth (6 cups).
09 - Aleppo pepper (2 teaspoons).
10 - Ground cumin (1 teaspoon).
11 - Ground coriander (1/2 teaspoon).
12 - Red lentils (1 cup).
13 - Lemon, cut in wedges (1).

# Instructions:

01 - Sauté onions, garlic, carrots and potatoes until soft.
02 - Add tomato paste, broth, spices and lentils.
03 - Boil 5 minutes then simmer covered 15-20 minutes until tender.
04 - Purée soup until smooth and creamy.
05 - Heat oil with Aleppo pepper and garlic until fragrant.
06 - Drizzle with spiced oil and serve with lemon.

# Notes:

01 - Can be made ahead.
02 - Freezes well.
03 - Naturally gluten-free.

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