Mercimek Çorbası

Sauté diced onion, carrot, and potato in olive oil for five minutes until softened and lightly golden around the edges.

Stir in tomato paste and cumin, cook one minute until fragrant and the paste darkens slightly in the hot oil.

Add rinsed red lentils and vegetable broth, bring to a boil, then reduce heat and simmer twenty-five minutes uncovered.

Blend the soup until completely smooth using an immersion blender, then season generously with salt and black pepper.

Melt butter in a small pan, stir in pul biber and swirl for thirty seconds until the butter turns a vivid red.

Ladle soup into bowls, drizzle with paprika butter, squeeze lemon over each serving, and garnish with fresh mint.