Turkish Red Lentil Soup with Mint Recipe

In a large pot, heat some olive oil and sauté the onions and garlic until fragrant.

Add the carrots and potatoes, and cook for another 5 minutes.

Rinse the red lentils under cold water and add them to the pot.

Pour in the vegetable broth, tomato paste, cumin, and paprika. Season with salt and pepper.

Bring the soup to a boil, then reduce the heat and simmer for about 20 minutes or until the lentils are cooked through and tender.

Use an immersion blender or a countertop blender to blend the soup until smooth and creamy.

Serve hot, garnished with fresh mint leaves.