Geographically Turkey is the largest among the European countries. This means we can swim in one part of Turkey and ski in the other part, and sometimes this can be at the same time. One of the coldest cities of Turkey is called Kars. This soup is coupled with this city. It is more a whole meal rather than a soup, that is why I have named this post as a stew.
It is pretty easy to prepare. No special skills or material is needed.
Some soak the lentils in water couple of hours or the previous night in water to cook faster, which is a good idea, but not a must. To make lentils more tasty you should wash them quite a lot. They have a very typical smell, wash them until this smell goes away. Start cooking them with water just enough to cover. And drain and wash again as soon as this water boils. Add fresh water and start cooking your soup. This is done to get rid of the black water of the lentils, but be quick not to leave it to boil before you change the water, as then you will be loosing the valuable vitamins in the lentils. Did you know that vitamins are in abundance in lentils and they can substitute meat.
The noodles are sold in many markets in the pasta rayons. You can also make or buy homemade noodles. Do not overcook the noodles, take into consideration that they cook faster than pasta.
You can prepare this soup thicker and serve it like a stew.
Kids generally do not like soup with particels in them. However I think they might be tolerating this one, as the particles are noodles. Enjoy.
Lentil and Noodle Soup
Ingredients
- 330 grams green lentils
- 1 onion large, chopped
- 3 garlic cloves chopped
- 2 tablespoons fine bulgur
- 100 grams flat, short noodles
- 2 tablespoons tomato paste
- 1 tablespoon butter
- 3 tablespoons olive oil
- 1 teaspoon dry mint
- 1 teaspoon red pepper flakes
- 2 chicken buillion optional
- 1 teaspoon salt
- 2 litres water
Instructions
- Wash well the lentils. Put lentils in a large pot and cover with water and boil. As soon as the water comes to boil take the pot off the heat and empty contents to a drainer and wash the lentils again. This is done to get rid of the black water of the lentils.
- Wash the pot if necessary. Put the lentils back into the pot again. Add about 1 litre of hot water. Cook to boil from start.
- When the water with lentils come to boil add bulgur and salt. Continue to cook.
- If unpleasent foams come up again on top of the pot, skim and and discard.
- When the lentils are half ready add the noodles.
- Cook for about 6 minutes more, stirring occasionally, until the noodles are done and close the heat.
- Also add the chicken stock/bullion – if you choose to use – when you are adding the noodles.
- Meanwhile if the soup turns too thick, add more hot water if you want.
- Meanwhile chop well the onions and crush the garlic. Heat the olive oil in an another pot over medium heat. Add first the onions and saute until cooked. Then add the garlic. Cook, for another 2 minutes.
- Add the tomato paste to the onions and cook, stirring, for 2 more minutes.
- Pour the onion mix to the lentil soup pot.
- In the pan you prepared the onions melt the butter. Add red pepper flakes and mint into it. Garnish the soup with this butter mixture.