Red lentil soup (Mercimek çorbası)

1. Rinse the red lentils in cold water until it runs clear.

2. In half the butter, soften the chopped onion, add the diced carrot and potato, then the tomato purée and cumin and stir for 2 minutes.

3. Add the lentils, pour in 1.5 litres of hot water and simmer for 25 minutes until the lentils and vegetables have completely broken down.

4. Blend until smooth with a stick blender, season with salt and pepper and add a little water if too thick.

5. Heat the remaining butter with the chilli flakes until foaming.

6. Ladle the soup into bowls, drizzle with the red butter and serve with lemon wedges.

Tip: Turkey's most popular soup – every lokanta starts with it. Always squeeze lemon into it at the table; that's what makes it taste really fresh.