Turkish Red Lentil Soup (Mercimek Çorbası)

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1. 1Step 1: Heat 3tbsp of oil in a large saucepan and fry the onion with 1/2tsp salt for 5-6 minutes until soft and golden.
2. 2Step 2: Add the vegetables and cook for 5 minutes.
3. 3Step 3: Add the tomato paste, cumin, turmeric and 1 tsp of pul biber and cook for a further minute or so, until the tomato paste has darkened, before adding the stock to deglaze the bottom of the pan.
4. 4Step 4: Add the lentils and rice, bring to the boil and then simmer with the lid on for 20-25 minutes (stirring occasionally) or until the carrot breaks easily and the rice is cooked.
5. 5Step 5: Blend with a stick blender. I find it easier to get things smooth while the soup is thick but you will want to keep adding 100ml of water at a time until it is at your desired thickness.
6. 6Step 6: Season with salt and pepper and a squeeze of lemon and serve with extra wedges at the table.
7. 7Step 7: Make the topping by heating 2 tbsp of oil in a small frying pan on low to medium heat and adding 2tsp of the chilli flakes. Stir for a minute and then let sit to allow the oil to infuse.
8. 8Step 8: Drizzle the soup with the oil. Serve with lemon wedges and bread.