Turkish Red Lentil & Tomato Soup with Mint Yogurt

Prepare the vegetables: Peel and finely dice the 1 medium yellow onion. Peel the 1 medium carrot and cut it into small 0.5 cm dice. Peel and mince the 3 cloves of garlic. Rinse the 150 g red lentils in a fine-mesh strainer under cold water until the water runs clear.

Build the base: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the diced onion and carrot, and cook for 5 minutes, stirring occasionally, until the onion is softened and translucent.

Bloom the spices: Add the 3 cloves minced garlic, 2 tbsp tomato paste, 1.5 tsp cumin, 1 tsp paprika, and 1 tsp dried mint to the saucepan. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and the spices become fragrant.

Simmer the soup: Add the rinsed red lentils, 200 ml crushed tomatoes, and 800 ml water to the saucepan. Stir well to combine, increase the heat to medium-high, and bring to a boil.

Reduce the heat to low, cover partially with a lid, and simmer for 25 minutes, stirring occasionally to prevent sticking. The lentils should completely break down into a creamy consistency. If the soup becomes too thick, add 100-200 ml more water to reach your desired consistency.

Make the mint yogurt: While the soup simmers, finely chop the 10 g fresh mint leaves. In a small bowl, combine the 100 g plain yogurt with half of the chopped mint and a pinch of salt. Stir well and refrigerate until serving.

Finish and serve: Remove the soup from heat. Cut the 1 lemon in half and squeeze the juice from both halves into the soup (about 3 tbsp). Taste and adjust seasoning with salt and pepper. Divide the soup between two bowls, dollop each with half of the mint yogurt, and garnish with the remaining fresh mint.