Turkish Red Lentil and Mint Soup (Mercimek Çorbası)

Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.

In a medium pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until softened and translucent.

Add the minced garlic, dried mint, paprika, and cumin to the pot. Cook for 1 minute more, stirring constantly, until fragrant.

Stir in the rinsed red lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the lentils are very tender and have broken down.

Remove the pot from the heat. Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.

Stir in the salt and black pepper. Taste and adjust seasonings as needed.

Serve hot, optionally garnished with a drizzle of olive oil or a sprinkle of fresh mint.