Turkish Red Lentil Soup (Mercimek Çorbası)

Method

1. Heat the olive oil in a large saucepan over medium heat and cook the onion and carrot for 7–8 minutes until softened.
2. Add the garlic, tomato paste, cumin and paprika and cook for 1 minute, stirring.
3. Add the lentils and stock, bring to the boil, then reduce the heat and simmer, partly covered, for 18–20 minutes until the lentils have completely broken down.
4. Blend the soup with a stick blender until completely smooth, adding a splash of water if it is too thick. Season well with salt and pepper.
5. For the topping, warm the oil in a small pan over low heat, add the Aleppo pepper and mint and swirl for 30 seconds until it sizzles and turns red. Do not let it burn.
6. Ladle the soup into bowls, drizzle with the spiced oil and serve with lemon wedges for squeezing and a scattering of parsley.