- 1 cup green lentils
- 4 cups water (to boil lentils)
- 1 medium sized onion
- 4 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 5-6 tablespoons noodles
- A pinch salt
- A pinch black pepper
- A pinch red pepper
- 6 cups hot water
This green lentil soup is unique to Anatolia since centuries. So, it’s one of the oldest and very traditional soups of Turkey. For me, lentils can be considered as essentials of Turkish table and even I cook this soup once or twice in a month. Right along with being very light, it’s also helpful to our immune system because of the vitamins and minerals that green lentils have. My husband, my family and my friends are aware of it and for that reason like this soup so much. When you taste, I’m sure you’ll like it too. But be careful, it may be hot
A deep pot
A wooden mixing spoon
A few small bowls
Wash the green lentils and pour them into the boiling pot. Then add 4 cups water and boil.
Strain the boiled lentils.
Dice the onion and put it into the sautepan together with olive oil.
Saute and stir onion dicess till they turn pink.
Add tomato paste onto the sauted onions and continue to stir till the onions crush.
Add black pepper and red pepper then continue to stir.
Pour strained green lentils into the deep por and add the mix and stir for a while.
Pour 6 cups hot water and continue to stir.
Sprinkle the salt and boil on high heat till you see bubbles, then reduce the heat and continue to boil for 15-20 minutes.
Add noodles, stir and simmer for 15-20 minutes.