Turkish Red Lentil Soup with Mint Oil Finish

Method

1. Step 1: Heat 1 tablespoon olive oil in a 3-quart saucepan over medium heat. Add diced onion and carrot, season with a pinch of salt. Sauté for 5-6 minutes until onion turns translucent and edges lightly caramelize, stirring occasionally. The aromatics should smell sweet and soft.

2. Step 2: Add rinsed red lentils and ground cumin to the pot. Stir to coat lentils with the oil and aromatics for 30 seconds—this toasts the cumin and removes raw flavor. Pour in vegetable broth and bring to a rolling simmer.

3. Step 3: Reduce heat to medium-low, cover partially, and simmer for 15-18 minutes. Lentils should be completely tender and beginning to break down. Skim any foam that rises to the surface.

4. Step 4: While soup simmers, prepare the mint oil: heat remaining 1 tablespoon olive oil in a small skillet until shimmering. Add dried mint—listen for an immediate sizzle. Remove from heat within 5 seconds; the mint should be vibrant green, not brown. Set aside.

5. Step 5: Use an immersion blender to puree soup until completely smooth, about 2 minutes. Alternatively, blend in batches in a countertop blender. Return to pot if blending externally.

6. Step 6: Stir in lemon juice and adjust salt. The soup should have a consistency of heavy cream—add water if too thick. Reheat gently if needed.

7. Step 7: Ladle soup into bowls. Drizzle 1 teaspoon of the mint oil over each serving in a circular pattern. Serve immediately with toasted pita bread for dipping.