Turkish Red Lentil Çorba with Sumac Toast

Ingredients

• 3/4 cup red lentils, rinsed
• 1 small onion, diced
• 1 carrot, diced
• 1 small potato, diced
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp sweet paprika
• 1/2 tsp ground cumin
• 4 cups vegetable stock
• 1 tbsp lemon juice
• 1 tsp dried mint
• 2 slices crusty bread
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Rinse the red lentils until the water runs mostly clear and prepare the vegetables.
2. Heat olive oil in a soup pot and soften onion, carrot, and potato for 5 minutes.
3. Stir in tomato paste, paprika, and cumin for 30 seconds until fragrant, taking care not to scorch them.
4. Add lentils and stock, bring to a boil, then simmer until lentils and vegetables are very tender, about 18 minutes.
5. Blend carefully with an immersion blender until smooth, thinning with hot water if needed; season with lemon, salt, and pepper.
6. Toast the bread, dust it with dried mint and sumac if available, and serve beside the hot soup.

Allergen note: Contains gluten if served with regular bread; use gluten-free toast if needed.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.