1 cup red lentils(washed and drained- follow packer preperation instructions)
1 medium onion chopped(peel off the outer skin-just incase someone doesn't and tries to sue )
1 carrot
1 1/2 cubes vegetable stock(for the lazy people amongst us
3 cups of water

put the ingredients in a large pan.cook on a medium heat for approximately 20 minutes with a covered lid
put into a blender to smooth it
if you like garnish then sprinkle some cayenne pepper over the top and melted butter if you like it..basic but nice

I prefer mint on top. But mercimek is my favorite.

you probably eat ezo gelin corbasi then right?essentially the same thing but slight variations in that it has bulgur and mint

Before I add the onions to the boiling water with lentils, I bake the onions in a frying pan a bit, together with birer tatlı kaşığı biber ve domates salçası, a teaspoon black pepper, karabiber and at the end just a tiny bit of mint.

Also, after adding these to the lentils, a bit of salt and a tablespoon rice.

This is how Kadirs mum taught me.

Btw if you let it boil long enough (or use a düdüklü) you dont need to smooth it with a blender.

Do you guys use a pressure cooker for this? Ezo gelin is my favourite soup ever but I can't make it because once I tried I cooked it ALL day and it still wasn't finished. I had to add loads of extra water and then baharat and it was just horrible. Does a blender fix this problem? We couldn't afford to buy neither a pressure cooker or a blender at the time so I basically just gave up on making it.

there r some recipes for the who likes soups>>>http://www.armory.com/~ssahin/mutfak/corba/

1 cup red lentil (washed)
onion (finely chopped)
garlic (3pcs) just peel the skin
chicken bullion (or chicken stock)
tomato paste (half can -the small one)
Water 4 cups( depending on the consistency that you like)
salt and pepper to taste

Saute' onion. Add chicken bullion. Add red lentil. Add tomato paste. Add water and garlic. Boil . When the garlic is soft crushed and return to the soup.Add salt and pepper. Simmer til the red lentil is soft and mushy or smooth.

Note: Add water if too thick for your taste.