While living in Turkey for a year, I eat a lot of lentil soups, both inexpensive and nutritious. Use either green or brown lentils. The winter winds blew across the Sea of Marmara (Marmara Denizi) into my rental house. It was located by the sea, short shore line, dirt road, small yard, and the house. The upstairs landlord covered in the porch in winter with plastic but did not help!-Mike
Mercimek çorbası
/mer-ke-mek chor-baseh/
Serves 3
1 Tbs. (15 ml) olive oil
small organic dice onion
1 Tbs. (15 g) (gluten-free) flour
2 cups (480 ml) organic chicken broth
3/4 cups (95 g) lentils
1 organic peeled and diced carrot
dried thyme and mint, plus black pepper to taste
optional: tomate paste and/or red pepper
bir /beer/ 1. Heat the oil on medium-high heat.
iki /eekee/ 2. Sauté the onions.
üç /üc/ 3. Whisk in the flour for about 30 seconds, to thicken into a paste.
dört /durt/ 4. Slowly, whisk in the broth and bring to a boil, stir.
beş /besh/ 5. Add the lentils, carrots, seasonings, (and tomato paste).
altı /al-tuh/ 6. Cover and simmer for an hour or until the lentils are tender.
Afiyet olsun!
/a-feh-yet ol-sun/
