Turkish Lentil Soup

Turkish red lentil soup aka mercimek cobrasi

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  • 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.