Turkish Lentil soup

Name: Turkish Lentil soup
Cook time: 30 min
Total time: 85 min
Yield: 4
Cuisine: Turkish
Ingredients: 175 g dried blond lentils; 1 dried chili pepper; 1 onion; 1 toe garlic; 4 tomato; 1 el traditional olive oil; 2 tl mild paprika; 1 kg tap water; 2 meat broth tablet; 4 twig fresh parsley; 4 twig fresh fresh mint

Turkish lentil soup with chili, blond lentils, parsley, mint and tomatoes.

Ingredients

Directions

Wash the lentils and drain. Crumble the pepper. Chop the onion and garlic.
Bring water to a boil. Carve the tomato crosswise at the bottom. Immerse them briefly in the boiling water. Take them out and immerse them in a bowl of cold water. Then remove the sheet with a knife or by hand.
Heat the oil in a large (soup) pan and gently fry the onion and garlic. Add the pieces of tomato, paprika and the pepper and let it cook for approx. 1 min.
Add the water and the tablets and mix in the lentils. Bring to the boil and let the tablets roast.
Once the soup is boiling, turn down the heat and let it simmer for about 55 minutes until the lentils are soft. Finely chop the parsley and fresh mint.
Season the soup with salt and pepper. Sprinkle with the parsley and mint.