Mercimek corbasi

Method

1. 1 Sauté the onions, carrots, and potatoes with butter for 8 minutes, then sprinkle with flour and stir for 1 minute.
2. 2 Add the red lentils and 800 ml of water, and cook for 25 minutes until the lentils are completely dissolved.
3. 3 Grind it into a fine paste and then strain it through a sieve — the Turkish version should be smooth like cream, unlike the Arabic version which leaves the grains whole.
4. 4 Melt the butter with the peppers (Espeletch) and dried mint for 40 seconds to make red chili butter.
5. 5 Drizzle chili butter over the soup and squeeze lemon juice over it before serving; sprinkle with crushed roasted cumin at the end.

With an appliance

• Pressure cooker 35 min

  Replace step 2: cook red lentils with 800 ml of water under high pressure for 7 minutes, then quickly release the pressure; keep step 3 as is, blend and strain the soup before drizzling with chili butter.