Step 1

Rinse the red lentils under cold water until the water runs clear. This helps to remove any debris and excess starch.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the garlic, diced carrots, and diced potato, and cook for a few minutes.

Step 3

Stir in the rinsed lentils, tomato paste, sweet paprika, salt, and pepper. Cook for a couple of minutes, stirring frequently.

Step 4

Pour in the water or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 5

Let the soup simmer for about 20-25 minutes or until the lentils and vegetables are soft. Add a bit more water or broth if necessary.

Step 6

While the soup is simmering, in a small skillet, warm 3 tablespoons of extra virgin olive oil over medium heat and add the pul biber or sweet paprika until the oil turns to a bright red color. Then, set aside.

Step 7

For a smooth texture, you can blend the soup with an immersion blender or in batches in a regular blender. This step is optional. The original Turkish lentil soup isn’t blended, which gives it more texture.

Step 8

Adjust the seasoning if needed. Sprinkle with chopped mint and a drizzle of warm red oil. Serve hot with lemon wedges on the side. It’s perfect with some crusty bread on the side.