Lentil Potato Soup (Kırmızı Mercimek Çorbası)

Serves 4

Prep. time 5 minutes

Cooking time 45 minutes

Ingredients

1 large onion, finely chopped

1 cup red lentils

1 dessert spoonful chili flakes

1 large tomato, roughly chopped

1–2 tablespoons olive oil

1 large potato, scrubbed and roughly chopped

Salt and ground pepper to season

Pinch of cumin

Garnish

½ teaspoon chili flakes

½ teaspoon dried mint

1 lemon wedge

Directions

1. Heat the oil in a medium saucepan or skillet over medium heat.
2. Add the onion and potatoes; stir-cook until soft and fragrant.
3. Mix in the lentils. Add the cumin, chili, and tomatoes; stir the mixture.
4. Add two mugfuls of stock or water. Season with ground pepper and salt; stir again.
5. Bring to a boil, then turn down the heat to low, cover, and simmer for 20 minutes.
6. Stop heating and stir the mixture.
7. Add more water if needed. Simmer for 15–20 more minutes.
8. Add the mixture to a blender or food processor and blend until smooth.
9. Transfer to serving bowls and top with mint and chili flakes.
10.        Squeeze some lemon juice on top and serve.