Mercimek Çorbası

Steps

1. Peel and dice the onion, carrot, and potato into small, even pieces.
2. Heat 2 tablespoons of the olive oil in a pot over medium heat and sauté the onion for 3-4 minutes, until softened.
3. Add the carrot and potato and cook for 2-3 minutes, stirring occasionally.
4. Stir in the cumin and toast for 30 seconds until fragrant.
5. Rinse the red lentils under cold water, then add them to the pot along with the vegetable broth. Bring to a boil.
6. Reduce the heat, partially cover, and simmer for 20-25 minutes, stirring occasionally, until the lentils and vegetables are completely soft.
7. Blend the soup with an immersion blender directly in the pot, or in batches in a countertop blender, until smooth and creamy.
8. Return the soup to low heat, stir in the salt and the juice of half the lemon, and simmer for 2 minutes.
9. Taste and adjust the salt and lemon juice as needed.
10. Warm the remaining 1 tablespoon olive oil in a small pan with the paprika for 30 seconds, then drizzle over each bowl of soup.
11. Serve hot with wedges cut from the remaining lemon half.