Turkish Lentil Soup Mercimek Çorbası Vegan

Step 1: In large Dutch oven

Step 2: Heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering.

Step 3: Add the onions, 2 minced garlic cloves, carrots, and potatoes diced very small.

Step 4: Season with salt, to taste and cook, stirring occasionally until the vegetables have softened.

Step 5: Add the tomato paste and toss to coat the vegetables with the paste, then add the broth 1 teaspoon of Aleppo-style pepper and the rest of the spices.

Step 6: Add the lentils and stir.

Step 7: Allow the soup to come to a rolling boil for 4 to 5 minutes, then lower the heat and cover the Dutch oven with the lid leaving a small opening.

Step 8: Let the soup simmer for about 15 to 20 minutes or until the lentils and the vegetables are completely tender. (Check occasionally and give the soup a stir as needed. If it is getting too thick, add a little bit more vegetable broth about ½ to 1 cup more).

Step 9: Remove the pot from the heat and carefully blend the soup using an immersion blender until smooth and creamy. (Alternatively, transfer the soup to a standard blender, let some of the steam escape. Blend in batches until all of the soup is smooth.)

Step 10: To finish,

Step 11: In a small skillet

Step 12: Warm about 3 tablespoons extra virgin olive oil over medium heat.

Step 13: Add the remaining Aleppo pepper and minced garlic and cook briefly until the garlic is golden brown and the oil has taken on a red hue from the Aleppo pepper.

Step 14: Remove from the heat and pour the warmed oil all over the top serve with lemon wedges