This is a Turkish dish, very quick and simple, from Anatolia. There are several variations, depending on the region. Essentially, it is a thick lentil soup flavoured with mint, red pepper flakes and olive oil. I find it is better with bulgur wheat added.
INGREDIENTS:
- 300g red lentils, rinsed
- 1 onion, finely chopped
- 2 cloves of garlic, chopped
- 4 tbsp bulgur wheat, rinsed
- 2 litres of water
- 4 tbsp tomato paste
- 1 tbsp red pepper paste (I buy this online and freeze it in portions)
- 2 tbsp olive oil
- 1 tbsp dried mint
- Juice of 1/2 lemon, or to taste
- salt and pepper
- 1 tsp red pepper flakes
- Another tbsp extra tasty olive oil
METHOD:
- In a large soup pan, heat 2 tbsp olive oil, and fry the onion over a medium heat for a couple of minutes.
- Add the chopped garlic, and fry, stirring, for another minute.
- Add the lentils and the water and bring to the boil, and cook for around 30 minutes.
- Stir in the bulgur wheat, tomato paste, red pepper paste, dried mint, red pepper flakes, salt and pepper. Cover and cook for another ten minutes, until the bulgur wheat is cooked. Add water if the soup appears too thick. When the bulgur wheat is cooked, give the soup a whisk with a large beater to mix well.
- Add the lemon juice and adjust the seasoning.
- To serve, add a swirl of olive oil and a garnish of mint and red pepper flakes.