Red lentils show up in many recipes in Turkish cuisine. Sometimes, they surprise you in a playful combination with bulgur (cracked wheat) and sometimes, they take the center stage in a soup.  This lentil soup is so popular that you see it in almost every eatery, in any restaurant, from most casual to fanciest, even at gas stations. It is also quite easy to make. Served with a slice of lemon and some crusty bread, it is a comforting and filling meal any day.

For this recipe, you will need two cups of red lentils, half of a large onion, 5 cups of broth (chicken, vegetable) or water, and one tablespoon of tomato paste. First, finely dice the onions and saute them in olive oil until they are translucent. Add all the other ingredients and boil until the lentils are well cooked and have changed color. Make sure not to let lentils stick to the bottom of the pot, and add water or broth as necessary to prevent it from doing so.

The tricky and physically intensive part starts here. Once you have a very soft, mushy mix, you will need to turn the mush into a soft paste by filtering the mixture through a mesh into another pot, and pushing through with the back of your spoon. The process of creating the paste can be physically intensive and takes a bit of time. Go through all of the lentil in batches making sure there is not a single bit of liquid you can extract. You can add drops of hot water to help with the pasting process. You will probably have perhaps a cup or less of lentil remains at the end, and then it is time to stop. Once you boil the paste of lentils for a few more minutes and add some salt and pepper to taste, your soup will be ready.  If it is too dense, you may add some more liquid.

This soup is served mostly with a slice of lemon or some lemon juice.  Sometimes, it may also be served with a red pepper oil to decorate it. To create this sauce, melt a generous chunk of butter in a small pan. Once it is melted and foamy but before it burns or starts to smoke, add some paprlka and a dash of red, crushed peppers into it and mix it well. Just before serving your soup, drizzle the hot oil mix on each bowl of soup. If you like, you can also add a few croutons.

My daughter LOVES this soup. Every time she comes home, I make a big pot of mercimek (red lentil) soup to put a smile on her face.  I hope this recipe puts a smile on yours too.

Gulenden

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