Mercimek Çorbası

Velvety red lentil soup seasoned with cumin and paprika, finished with a drizzle of butter and dried mint.

Ingredients

• 400g ground lamb
• 2 cups pide bread
• 1 tbsp minced garlic
• 1/2 tsp ground cumin
• 1/4 cup olive oil
• 2 cucumber, chopped
• a handful of fresh dill, chopped
• pomegranate molasses, for serving
• 400ml chicken stock

Instructions

1. 1

   Heat unsalted butter in a large pot over medium heat and cook the sliced scallions and finely chopped red onion gently until soft and fragrant.

2. 2

   Stir in the ground sumac and dried mint, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the red lentils and ripe tomatoes, stirring well to coat everything in the spiced base.

4. 4

   Pour in the beef stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the red lentils is tender, about 30 mins.

6. 6

   Stir in the rice pilaf and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the butter-fried pita and adjust the seasoning to taste.

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