Turkish Red Lentil Soup with Dried Mint and Greek Yogurt

Method

1. Step 1: Heat olive oil in a large pot over medium heat. Add onion, carrot, and potato. Cook for 6-8 minutes, stirring often, until the onion turns translucent and the edges of the potato begin to glisten. The kitchen will smell sweet and earthy.

2. Step 2: Push the vegetables to one side. Add tomato paste, cumin, red pepper flakes, and dried mint directly to the hot oil. Fry for 1-2 minutes, mashing the paste into the oil, until it darkens to a brick red and smells nutty. This step builds the soup's backbone.

3. Step 3: Add the rinsed red lentils and vegetable broth. Stir to combine, scraping up any browned bits. Bring to a boil, then reduce heat to low, cover partially, and simmer for 20-25 minutes. The lentils should collapse completely when pressed against the pot.

4. Step 4: Remove from heat. Use an immersion blender to purée until completely smooth, about 1 minute. If the soup is thicker than you like, add hot water ¼ cup at a time until it flows like heavy cream. Season with salt and black pepper.

5. Step 5: Stir in lemon juice. Taste and adjust: it should be bright, minty, and gently spicy. Add more salt or lemon if needed.

6. Step 6: Ladle into bowls. Top each with a generous spoonful of Greek yogurt and swirl it through the soup with a knife. Scatter fresh mint leaves and a pinch of red pepper flakes.

7. Step 7: Serve immediately with lemon wedges on the side.