Turkish-Style Red Lentil and Carrot Cream

🥣 Mercimek Çorbası: The Golden Soup of Turkey

This red lentil cream is a balm for the body and soul. Traditional in Turkish gastronomy, it is one of the most delicious and digestible ways to consume legumes. Unlike brown lentils, the red variety breaks down completely when cooked, naturally creating a velvety texture without the need for heavy creams or caloric thickeners.

🥕 Why it is exceptionally healthy

• Easily Absorbed Iron: The Turkish secret is to add lemon juice when serving. This vitamin C drastically multiplies the absorption of the plant-based iron from the lentil.
• Beta-carotenes: The carrot adds provitamin A, vital for eye health and the immune system.
• Ultra-Light Digestion: Red lentils lack the outer skin that causes flatulence in other legumes, making them ideal for dinners or delicate stomachs.

📝 Step-by-Step Preparation

1. The Aromatic Base: In a large pot, heat 1 tbsp (15ml) of EVOO. Add 1 chopped large onion (5.3 oz / 150g) and 2 sliced large carrots (7 oz / 200g). Sweat over medium heat for about 10 minutes until the onion is soft and translucent.
2. The Touch of Color: Add 1 teaspoon of tomato paste (optional, but it provides fantastic umami) and 1 teaspoon of sweet paprika. Stir for 30 seconds.
3. The Legume: Wash 7 oz (200g) of raw red lentils in a colander under cold water until the water runs clear. Add them to the pot and mix well with the vegetables.
4. The Broth: Pour in 27 fl oz (800ml) of low-sodium vegetable broth (or water). Bring to a boil, lower the heat to a minimum, cover the pot, and let cook for 25 minutes. The lentils will break down almost completely.
5. Velvet Texture: Remove the pot from the heat. Use a hand blender to puree the soup until you get a very fine and silky cream. Adjust salt and add a pinch of black pepper.
6. Traditional Serving (The Secret): Serve the cream very hot in bowls. Add a few drops of freshly squeezed lemon juice to each bowl and sprinkle dried or fresh chopped mint on top.