Turkish Red Lentil Soup

Step 1

Rinse red lentils in a fine-mesh sieve until water runs clear.

Step 2

Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, ~90 seconds.

Step 3

Add diced onion and carrot. Cook, stirring occasionally, until softened, ~5 minutes.

Step 4

Stir in minced garlic and cook until fragrant, ~30 seconds.

Step 5

Pour in vegetable broth and rinsed lentils. Bring to a boil, then reduce heat.

Step 6

Simmer uncovered, stirring occasionally, until lentils break down and soup thickens, ~15 minutes.

Step 7

Use an immersion blender to puree soup until mostly smooth (some texture is welcome).

Step 8

Season generously with salt and pepper. Taste and adjust.

Step 9

Heat remaining 2 tbsp olive oil in a small skillet over medium-high until fragrant, ~90 seconds.

Step 10

Add minced garlic and cook, watching closely, until golden and crispy, ~90 seconds. Transfer to a bowl.

Step 11

Squeeze half the lemon into the soup. Stir well.

Step 12

Ladle soup into bowls. Top with crispy garlic oil and a lemon wedge.