Mercimek Çorbası – Turkish lentil soup

Ingredients for 4 servings:

• 300 g lentils, red
• 2 m.-sized potatoes
• 1 large onion(s)
• 3 tsp mint, dried
• 2 tsp Pul Biber
• 1 ½ liters of water
• 1 pinch of salt
• 1 n. B. lemon(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

the recipe comes from my grandmother from Turkey

Bring the water to a boil in a sufficiently large pot. In the meantime, rinse the lentils under running water until the water runs clear. This step is necessary to remove excess starch and any impurities. Peel, trim, and roughly chop the potatoes and onion. Add the lentils, potatoes, and onion to the boiling water and simmer with the lid on over medium heat for about 30 minutes. Once the vegetables are tender, puree the soup with an immersion blender. Blend until it reaches a nice, smooth consistency. Season the soup with dried mint, chili flakes, and salt. The soup tastes best when cooled and then reheated. If the soup is too thick after reheating, simply add a splash of water. Serve with lemon and flatbread.