Turkish Red Lentil Soup (Mercimek Çorbası)

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

Add minced garlic to the pot and cook for 1 minute more until fragrant.

Stir in the rinsed red lentils, vegetable broth, dried mint, paprika, and cumin. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the lentils are very tender.

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, black pepper, and fresh lemon juice. Taste and adjust seasonings as needed.

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