Mercimek Corbasi (Turkish Red Lentil Soup)

Step 1

Rinse the red lentils in a fine-mesh strainer under cool running water until the water runs clear, about 30 seconds, to remove dust and debris.

Step 2

Cut the onion in half from root to tip, then slice each half crosswise into half-moon pieces about 1/4-inch thick.

Step 3

Pour the water into a large pot and set it over high heat until you see large bubbles breaking the surface, about 5 minutes.

Step 4

Add the rinsed lentils and onion slices to the boiling water, then stir for 10 seconds to combine.

Step 5

Once the soup returns to a boil, lower the heat to medium and simmer uncovered for 12 minutes, stirring once halfway through, until the lentils are completely soft and breaking apart.

Step 6

Remove the pot from heat and carefully pour the soup into a blender in two batches, filling it only halfway each time to leave room for steam to escape.

Step 7

Blend each batch for 45 seconds on high speed until the soup is completely smooth with no visible lentil pieces, then pour it into a clean pot.

Step 8

Stir the salt into the blended soup, then taste it and add more salt if needed until it tastes savory but not salty.

Step 9

Pour the olive oil into a small skillet and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 60 seconds.

Step 10

Add the paprika to the hot oil and stir for 5 seconds until it smells deeply fragrant, then immediately pour the oil and paprika into a small bowl.

Step 11

Reheat the soup over medium heat for 1 minute until you see small bubbles around the edges, then ladle it into bowls.

Step 12

Drizzle about 1/2 teaspoon of the paprika oil over the center of each bowl, allowing the red oil to pool on top of the orange soup.