I found a delicious recipe for Mercimek çorbasi (Turkish Red Lentil Soup) that's almost as good as the çorba we'd eat every day in Istanbul! The only change I made to the recipe was to purée it at the very end with an immersion blender. I think it'd taste just as good without puréeing it, but I wanted to stay true to the çorba I remember from Turkey.
Also, the sumac and yogurt garnishes are essential! (Or I guess if you can't find sumac an extra plop of yogurt or squeeze of lemon should do the trick.) It really cuts the sweetness of the tomatoes and makes the soup go from good to great.
Oh, Yum! What a fun turn for the blog recipe sharing will be!
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