Red lentil soup with milk

Red lentil soup with milk

Sütlü mercimek Çorbası

By
From
Turkish Fire
Serves
4
Photographer
Alicia Taylor

There are loads of different Turkish red lentil recipes, and this is just one of them. If you are driving through the night and you stop at a roadhouse, you will see many people eating this soup before the main course. Sometimes they eat it for breakfast as a cure for hangovers.

Ingredients

Quantity Ingredient
80ml olive oil
1 large onion, diced
1 tablespoon plain flour
1 tablespoon tomato paste
125g red lentils
1 tablespoon pul biber, (see note), plus extra for sprinkling
250ml milk

Method

  1. Heat the olive oil in quite a large saucepan. Fry the onion over a medium heat for 5–6 minutes, or until soft. Add the flour and tomato paste. Cook, stirring, for 5 minutes.
  2. Now add the lentils, pul biber and 500 ml water. Season with sea salt and freshly ground black pepper and bring to the boil, then reduce the heat and simmer for 20 minutes, or until the lentils are tender.
  3. Stir in the milk and cook for a further 5 minutes, until heated through.
  4. Serve as is, sprinkled with a little extra pul biber — or if you wish you can blend it to a smooth soup before serving.

Note

  • Pul biber is a crushed red powder made from dried aleppo peppers. It is mild to medium in heat, and the Turkish love sprinkling it over just about anything. If you can’t find it in spice shops or Middle Eastern grocery stores, you can use chilli flakes instead.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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