Semiha Kocer

This is a variation of the famous Turkish red lentil soup (kırmızı mercimek çorbası). I sneak in extra vegetables to help feed my family more of what they need.

Makes about 10 servings. Prep 15 minutes. Cook about 40 minutes.

Ingredients

• 1 cup (200 ml) red lentils
• 1 medium white onion
• 1 large white potato
• 1 large carrot
• 1 zucchini
• Extra virgin olive oil
• 5 cups (200 ml glasses) of water
• 1 teaspoon of salt, or to taste
• Dried mint, for serving

How to make it

1. Dice the onion really small. Almost a fine chop.
2. Peel the potato, carrot, and zucchini. Cut them all into small cubes.
3. Heat a splash of olive oil in a soup pot on medium. Add the onion and cook until it turns translucent.
4. Add the vegetables and sauté for a few minutes.
5. Pour in 5 glasses of water. Add the lentils. Add the salt.
6. Stir on medium until it comes to a boil. Lower the heat a little and cook for another 20 minutes.
7. Blend with a stick blender until it’s smooth and really looks like soup.
8. Serve hot with a sprinkle of dried mint on top. Goes great with bread and pita.