This is a smooth, simple, and comforting Turkish red lentil soup, often served with a drizzle of spicy melted butter (nane yağı) and a squeeze of lemon juice. It’s a staple in Turkish cuisine, known for its mild, earthy flavor.

Ingredients

Instructions

1. Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and potato. Sauté for 5-7 minutes until the onion is translucent.
2. Simmer: Add the rinsed red lentils and the 6 cups of water or broth to the pot. Season generously with salt and pepper. Bring to a boil, then reduce the heat, cover, and simmer for 20-30 minutes, or until the vegetables and lentils are very soft.
3. Purée: Remove the pot from the heat. Use an immersion blender (or carefully transfer to a regular blender) to blend the soup until it is completely smooth and creamy.
4. Make the Drizzle: In a small skillet, melt the butter over low heat. Once foamy, remove from the heat and stir in the dried mint and chili flakes.
5. Serve: Ladle the hot lentil soup into bowls. Drizzle a spoonful of the spiced butter (nane yağı) over the center of each bowl and serve immediately with a wedge of lemon.