This fast, easy, and healthy recipe for kırmızı mercimek çorba, or (Turkish) red lentil soup, is one of my family’s favorite. My 8-year old requests it every week. It’s one of several ways that this soup can be made: you can omit the carrots and Hungarian paprika if you prefer, or take more time and strain the soup through a sieve if you like, creating a thinner consistency (which is the way you will usually find it being made in Turkey). You can also add more water to make it less thick and hearty.