Turkish Red Lentil Soup (Mercimek Çorbası)

Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and potato, and sauté for 5–7 minutes until the onion is translucent.

Stir in the tomato paste and ground cumin. Cook for another minute until the paste is fragrant and darkens slightly.

Add the rinsed red lentils and the vegetable broth. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and simmer for 20–25 minutes, or until the lentils and vegetables are completely tender.

Use an immersion blender to puree the soup directly in the pot until it is completely smooth and creamy.

In a small skillet, melt the butter (or extra olive oil) over medium heat. Stir in the Aleppo pepper or red pepper flakes for 30 seconds until the fat turns a vibrant red.

Ladle the soup into bowls, drizzle with the spicy butter, and serve immediately with fresh lemon wedges for squeezing.