Mercimek Çorbası is a simple, creamy, and nourishing Turkish red lentil soup. It is characterized by its smooth, bright orange color and a final flavorful drizzle of warm, spiced butter (nane-yağ, mint-butter).

Prep Time	Cook Time	Serves
10 minutes	40 minutes	6

Part A: Ingredients

• Base: 1 cup Red Lentils (rinsed thoroughly), 6 cups Water or Chicken/Vegetable Stock.
• Vegetables/Aromatics: 1 large Onion (chopped), 1 Carrot (diced), 1 Potato (diced), 2 Tbsp Olive Oil.
• Seasoning: 1 Tbsp Dried Mint, 1 tsp Cumin, 1 tsp Paprika, Salt, and Black Pepper.
• Finish (Mint-Butter Drizzle): 2 Tbsp Butter, 1 tsp Paprika, 1 tsp Dried Mint.

Part B: Instructions

Step 1: Sauté Aromatics

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until soft.
2. Add the diced carrot and potato and cook for 5 minutes.
3. Stir in the cumin and paprika and cook for 1 minute until fragrant.

Step 2: Simmer the Soup

1. Add the rinsed red lentils and the water/stock to the pot.
2. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the lentils and vegetables are completely soft.

Step 3: Blend and Adjust

1. 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.
2. Return the soup to the pot over low heat. Stir in the dried mint and season generously with salt and pepper. If the soup is too thick, add a little more water/stock.

Step 4: Prepare the Mint-Butter Drizzle

1. In a small skillet, melt the butter over medium heat.
2. Once the butter foams, remove from heat and stir in the paprika and dried mint. The mixture will immediately turn bright red and fragrant.

Step 5: Serve

• Serve the Mercimek Çorbası hot, with a generous drizzle of the spiced mint-butter over the top of each bowl. Lemon wedges are essential for squeezing into the soup before eating.