Jullietta Jung
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Mercimek Çorbası - Turkish lentil soup 

18/9/2016

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Picture
Ingredients:
  • 3 cloves garlic
  • 1 large onion
  • 2 tbsp dried mint
  • 1 cup red lentils
  • 2 potatoes
  • 3 carrots
  • 1 can (diced) tomatoes
  • vegetable stock
  • paprika
  • chilli flakes
  • olive oil
  • lemon
  • parsley

Instructions (prep):
- Wash your lentils!
- Mince garlic
- Dice onion
- Boil some water in the kettle

Instructions (cooking):
1. Heat some oil, add in garlic, onions, then dried mint
2. When onions start to soften, add carrots and potatoes (or partially pre-cook carrots/potatoes in microwave if rushed)
3. When carrots soften a bit, add lentils, canned tomatoes, boiling water and vegetable stock
Seasoning
When the soup content is ready in terms of texture (i.e. carrots/potatoes/lentils cooked), grab a stick blender and add spices to your taste: olive oil + salt/pepper/chilli flakes/paprika (whatever other spices you fancy).
Serve with bread, chopped parsley and a slice of lemon (forgot about these on Saturday. Like I bought them, but they sat on the kitchen bench).
Needless fanciness (impress your date): mix paprika powder with oil, and mix this in just before serving (photo below). Sprinkle other garnish like chilli flakes or diced parsley
Q&A
Why haven't you told me how much water or stock to put in? You can judge the consistency for yourself, for your own version of the recipe.
I assume wars both internet and real life have been fought over how watery/thick lentil soup should be.

Recipe from Nay
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