Mercimek Çorbası is a velvety, comforting, and simple Turkish red lentil soup. It is puréed until smooth and often finished with a generous drizzle of spicy, bright red paprika-mint infused butter (nane narenç).

Prep Time	Cook Time	Serves
15 minutes	40 minutes	6

Part A: Ingredients

• Soup Base: 1 cup Red Lentils (rinsed thoroughly), 6 cups Chicken or Vegetable Stock, 1 large Onion (chopped), 1 large Carrot (chopped), 1 medium Potato (chopped), 1 Tbsp Tomato Paste.
• Seasoning: 1 tsp Cumin Powder, 1 tsp Dried Mint, Salt and Pepper.
• Garnish Butter (Nane Narenç): 2 Tbsp Butter, 1 tsp Sweet Paprika, 1 tsp Dried Mint, Lemon Wedges.

Part B: Instructions

Step 1: Sauté and Combine

1. In a large pot, heat 1 Tbsp of oil or butter. Add the chopped onion, carrot, and potato. Sauté for 5-7 minutes until the onions are soft.
2. Stir in the tomato paste and cumin powder. Cook for 2 minutes.
3. Add the rinsed red lentils and the stock. Bring the soup to a boil, skimming any foam that rises to the surface.

Step 2: Simmer and Purée

1. Reduce the heat to low, cover, and simmer for 30 minutes, or until the lentils and vegetables are completely tender.
2. Remove the pot from the heat. Using an immersion blender, carefully purée the soup until it is completely smooth and velvety. (Alternatively, blend in batches in a standard blender.)
3. Return the soup to the pot and stir in the dried mint and salt/pepper. Simmer for another 5 minutes, adding more stock or water if the soup is too thick.

Step 3: Prepare the Garnish Butter

1. In a small skillet, melt the butter over low heat.
2. Remove from heat and immediately stir in the paprika and dried mint. The heat of the butter should bloom the spices without burning them.

Step 4: Serve

• Serve the Mercimek Çorbası hot, drizzled with a generous spoonful of the Nane Narenç spicy butter.
• Offer fresh lemon wedges on the side for a traditional final squeeze of acid.