Mıcırık Aşı - Turkish Lentil and Vegetable Soup

Ingredients

• 1 cup (200g) red lentils 1 cup (200g) red lentils
• 2 medium carrots, diced 2 medium carrots, diced
• 2 medium potatoes, diced 2 medium potatoes, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried mint 1 teaspoon dried mint
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 43g, 6g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the red lentils under cold water until the water runs clear.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the diced carrots, potatoes, and tomatoes to the pot. Stir well and cook for a few minutes until the vegetables start to soften.
4. 4.
   Add the rinsed lentils, cumin, paprika, dried mint, salt, and pepper to the pot. Mix everything together.
5. 5.
   Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for about 30 minutes or until the lentils and vegetables are tender.
6. 6.
   Using an immersion blender or a regular blender, blend the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending in batches.
7. 7.
   Return the soup to the pot and adjust the seasoning if needed. Simmer for an additional 5 minutes.
8. 8.
   Serve the Mıcırık Aşı hot, garnished with a sprinkle of dried mint. Enjoy!

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before cooking to remove any impurities.
• Dried mint — Crush the dried mint between your fingers before adding it to the soup to release its aroma.

Tips & Tricks

• For a thicker consistency, blend only half of the soup and leave the other half chunky.
• Add a squeeze of lemon juice before serving for a tangy twist.
• Customize the soup by adding other vegetables like zucchini or bell peppers.
• Serve with a dollop of yogurt on top for added creaminess.
• This soup tastes even better the next day, so consider making a larger batch for leftovers.

Serving advice

Serve Mıcırık Aşı as a comforting main course alongside crusty bread or Turkish pide. It pairs well with a fresh salad or a side of pickled vegetables.

Presentation advice

Garnish the soup with a drizzle of olive oil and a sprinkle of dried mint for an appetizing presentation. Serve it in individual bowls or a large serving dish, allowing the vibrant orange color to shine through.