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Bowl of Turkish green lentil soup with noodles and chopped parsley, served with a spoon

Green Lentil Soup

A hearty Turkish green lentil soup with onion, tomato paste, mint and small noodles (erişte), finished with a mint and butter mix.

Course Soup
Cuisine Turkish
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings

Ingredients

Soup

  • 160 g green lentils ¾ cup, rinsed
  • 1 medium onion finely chopped
  • 1 garlic clove finely chopped
  • 4 Tbsp neutral oil 60 ml, such as sunflower
  • 1 Tbsp tomato paste
  • 2 tsp Turkish pepper paste (biber salçası)
  • 50 g erişte (small Turkish noodles) or other small noodles ½ cup
  • 1 liter hot water 4¼ cups
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tsp dried mint
  • 1 tsp red pepper flakes optional
  • chopped fresh parsley to garnish, optional

Mint and butter mix, to serve (optional)

  • 1 Tbsp butter
  • ½ tsp dried mint
  • ½ tsp red pepper flakes

Instructions

  1. Boil the lentils.

    Put the rinsed lentils in a pot, cover with plenty of water and boil until just tender, about 15 minutes. Drain and set aside.

  2. Sauté the onion and garlic.

    Heat the oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until soft and lightly golden.

  3. Add the pastes.

    Stir in the tomato paste and pepper paste and cook, stirring, for about 1 minute.

  4. Add the noodles.

    Add the erişte and sauté for 2 more minutes, stirring so the noodles coat in the oil.

  5. Simmer.

    Add the drained lentils, salt, black pepper, dried mint and red pepper flakes. Pour in the hot water, stir, bring to a boil, then reduce the heat to low and simmer for 15 minutes, until the noodles and lentils are soft.

  6. Make the mint and butter mix (optional).

    Melt the butter in a small pan, add the dried mint and red pepper flakes, and take it off the heat right away.

  7. Serve.

    Ladle the hot soup into bowls and drizzle with the mint and butter mix. Top with chopped fresh parsley.

Recipe Notes

  • Rinse the lentils well before boiling. This keeps the soup from looking cloudy.
  • After the soup comes to a boil, keep it at a gentle simmer. A rapid boil makes the soup cloudy and the flavors blend less.
  • If the soup is too thick, stir in a little hot water or stock. If it is too thin, simmer a few more minutes or add a few more lentils.
  • The noodles keep soaking up liquid, so the soup thickens as it stands. Add a splash of hot water when reheating.