In Turkish cuisine, a particular sort of soup known as orba (pronounced "chor-ba") is highly well-liked. çorba comes in a wide range of variations, each with its special flavours and components. In 

Turkey's, most popular çorba varieties, are:

• Mercimek "orbs" is a type of lentil soup that is often prepared with red lentils, onions, tomatoes, and several different spices.
• Domates 'orbs,' a tomato soup, is typically prepared with fresh tomatoes, onions, garlic, and herbs like mint and oregano.
• Tavuk "orbs": This is a type of chicken soup that is frequently cooked with vegetables, chicken stock, and occasionally rice or noodles.
• Ezogelin "orbs": This well-liked soup is flavored with mint and red pepper flakes and is cooked with red lentils, bulgur wheat, onions, and tomatoes.
• Yayla "orbs" (yogurt soup): This dish is frequently cooked with spinach, rice, and herbs like dill and mint.

        In Turkish cooking, orba is frequently served as an appetizer or starter and is frequently accompanied by crusty bread or pide (Turkish bread). Additionally, it is a well-liked comfort food that is eaten all year long.

Preparation Methods:

       Pick over your lentils to remove any foreign objects, rinse them two or three times, drain, and set aside. Fair warning, this may likely cause your lentils to solidify into a block that you will have to subsequently break apart. Cook the olive oil, onion, and a bit of salt in a big pot over medium-high heat for about 3 minutes. Then add the carrots and cook for another 3 minutes. Stir in the tomato paste for about a minute. As soon as you can, add the cumin, paprika, mint, thyme, black pepper, and red pepper. Stir for ten seconds to allow the spices to blossom. Congratulate yourself on how wonderful your home now smells.   

       Add the salt, water, broth, and lentils right away. (Gently) bring the soup to a boil. When it reaches a boil, lower the heat to medium-low, partially cover the saucepan, and cook for 15 to 20 minutes, or until the carrots and lentils are tender. Once the soup has finished cooking and the lentils are tender, puree the soup using a blender or a hand blender to achieve the desired consistency. If required, apply more salt after seasoning. Serve with something else to add added thickness, such as broken bread or crushed crackers. Although you may also use conventional thickening (such as flour or cornflour), I like to include crackers for texture and saltiness. makes excellent leftovers and keeps well for about a week in the refrigerator.

Ingredients:

• Lentils- 1 cup
• Onion - 1 large
• Carrots - 1 large
• Tomato Pure - 1 tsp
• Cumin - 2 tsp
• Paprika -1 tsp
• Mint - ½ tsp
• Thyme - ½ tsp
• Black Pepper -  ¼ tsp
• Red Pepper Flakes - ¼ tsp
• Vegetable Stock - 4 cups
• Water - 1 cup
• Sea Salt - Pinch

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