This flavorful soup comes from Central Anatolia. It uses very few ingredients but they come together perfectly, especially with the dried mint and butter that is added to the finished soup
Making your own noodles is simple, and their chewy texture really enhances the dish; however, you can always substitute with store-bought noodles. The recipe for noodles is below. Next time I am going to try to make them with whole wheat flour to make this soup even healthier!
7 cups chicken or vegetable stock, divided (1.7 liters)
1 cup dry green lentils, soaked for 3-4 hours then drained (200 grams dry)
Pinch of salt
Pinch of freshly ground black pepper
2 bay leaves
2 tablespoons tomato paste (32 grams)
1 cup of fresh noodes (recipe below) (sub: 1 cup uncooked pasta -50 grams)
2 tablespoons butter (28 grams)
1 tablespoon dried mint
1 teaspoon red (Aleppo) pepper flakes
- Bring 6 cups of the chicken stock to a boil in a large soup pot.
- Add drained lentils, salt and pepper (to taste), bay leaves, and tomato paste. Mix well, then cover and reduce heat to simmer for 20 minutes.
- Add the rest of the chicken stock and the noodles. Mix and replace cover, then continue to cook for 10-15 minutes until noodles are done cooking.
- Meanwhile, melt butter and stir in dried mint and red pepper.
- Remove bay leaves. Serve soup in bowls with a swirl of the minty butter.
To make homemade noodles (erişte):
Simply beat one egg in a large bowl with a pinch of salt, and add flour (you can use whole wheat!) until you have a knead-able dough (~1-2 cups). Knead and then flatten with a rolling pin into a square/rectangle shape, then cut strips with a pizza cutter or sharp knife. Note that you will want to cut them a little bit thinner than you want them to be in the finished soup because they expand to about double their size when cooked.
Recipe adapted from The Turkish Cookbook: Regional Recipes and Stories by Nur İlkin & Sheilah Kaufman