Mercimek Çorbası

Heat olive oil in a pot and cook onion and carrot until soft. Stir in tomato paste for 1 minute.

Add red lentils, vegetable stock, ground cumin, paprika, salt and black pepper. Bring to a boil, then simmer.

Blend cooked soup with an immersion blender until smooth, adding a little hot water if too thick.

Ladle into bowls and serve with lemon to squeeze over.