After having quite a few sunny days for quite some time, winter in Sydney has made an unexpected fast entry. The temperature has gone down significantly within a few days. When it gets that cold, I crave for warming and nourishing soups. Well, yesterday was the day that I made myself Turkish Chickpea and Green Lentil Soup with Erişte or Nohutlu Erişteli Yeşil Mercimek Çorbası. I filled the gap nicely. And because of it, I ate the whole thing all by myself.
Turkish Chickpea and Green Lentil Soup with Erişte or Nohutlu Erişteli Yeşil Mercimek Çorbası is a meal itself. Being a winter soup, it is quite filling with its chickpea and green lentil content. But for me, it brings back many memories of my childhood.
Turkish Chickpea and Green Lentil Soup with Erişte or Nohutlu Erişteli Yeşil Mercimek Çorbası
1 tablespoon vegetable oil
1 medium brown onion, chopped
1 teaspoon salt
1 tablespoon concentrated tomato paste
½ tablespoon hot pepper paste
½ cup green lentils, cooked
½ cup chickpeas, boiled
¼ cup erişte
Salt to taste
Freshly ground black pepper
Juice of ½ lemon
For mint tempering:
1 tablespoon butter
½ tablespoon dried mint
• Heat the oil in a large pot on medium heat and add chopped onions and 1 teaspoon salt. Fry the onions until they soft and translucent. Add concentrated tomato paste and hot pepper paste and continue frying. Stir in cooked green lentils and chickpeas and fry for about 5 minutes.
• Boil about 1 litre good quality drinking water in kettle and add to the soup. Once it is boiled, add erişte, salt and freshly ground black pepper. Stir the soup occasionally until erişte is cooked fully. Squeeze the lemon and add the juice to the soup.
• Meanwhile prepare the mint tempering: melt the butter in a small saucepan. Once the butter gets foamy, add dried mint. Stir well. Remove from the heat. Add 1 ladle of soup into the tempering, swirl the whole thing and add it back to the soup. Your soup is now ready to be served. Afiyet olsun!