A delicious Turkish lentil soup (mercimek çorbası) made with red lentils, vegetables, and spices, served hot with a pickle plate on the side. It's hearty and warm, perfect for any season.
1: Thoroughly wash the red lentils.
2: Heat the olive oil in a pot and add the onion, garlic, and carrot. Sweat the vegetables down for about 10 minutes until soft.
3: Add the Turkish pepper paste and cook it out for a couple of minutes. Stir in the rice and cook briefly.
4: Add the drained lentils and cover with the broth. Simmer for about 30 minutes until the vegetables and lentils are tender.
5: Transfer the mixture to a blender and blend until smooth. Add salt to taste and more water if needed to adjust the consistency.
6: Return the soup to the pot.
7: In a small pan, melt the butter over low heat.
8: Add the pul biber (or chilli flakes) and gently heat for 1-2 minutes until aromatic.
9: Pour the pul biber butter over the soup before serving.
10: Serve hot with the pickle plate on the side.
