This simple yet tasty recipe is a basic of Turkish family cooking in the wintertime. Its pretty color is derived from the orange lentils usually chosen for this soup, but this recipe works just as well with other kinds.
- 2.5 juice glasses of lentils
- 1 large onion
- 2 large carrots
- 1 average-sized potato
- 1 tablespoon of olive oil
- 1.5 liter of water
- salt, approximately 1 teaspoon
- optional: melted butter and/or hot chili pepper powder
Peel onion, potato and carrots and chop into 4 to 8 pieces.
In a pot, put lentils in COLD water, along with onion, potato, carrots and olive oil. Bring to a boil and cook for approximately 30 minutes, adding more water during cooking process.
When lentils are tender and mixture quite thick, mix thoroughly, using an electrical appliance.
Locally, this soup is traditionally served with melted butter flavored with hot chili pepper powder.