Turkish red lentil soup aka mercimek cobrasi
- 2 tbsp oil
- 1.5 tbsp Earth Balance butter
- 1 cup red lentils
- 1 med size onion, diced
- 1 clove garlic, finely chopped
- 1 med potato, diced
- 1 carrot, diced small
- 6 cups water
- 1 tsp red pepper
- 1 tbsp diced mint
- 1 tsp roasted cumin powder
- Few grinds fresh black pepper
- Salt to taste
- 1 lemon cut into wedges
Wash lentils until the water is clear, drain and set aside. Heat oil in a pot over med flame. Fry onion until transluscent, mix garlic and fry for 30 sec. Next stir in carrot and potato and fry for 2 minutes. To the pot add the water, red pepper flakes, mint, cumin, salt/pepper and boil uncovered till soft, about 30 mins. Ladle into a blender and purée. In a small saucepan, melt the butter and then pour it into the soup and mix. Serve in bowls with 1/8 lemon wedge and crusty bread.