John Myers
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Turkish Lentils – Potato Soup
The perfect turkish lentils – potato soup recipe with a picture and simple step-by-step instructions.
- 100 g Lentils green
- 100 g Lentils red
- 500 g Potatoes
- 1 smaller Red pointed peppers
- 2 piece Onion red
- 3 Toes Garlic
- 2 tablespoon Oil
- 1 liter Vegetable broth
- 2 tablespoon Curry
- 2 Red Dried chilli
- 1 large Spring onion
- Salt and pepper
- 1 tablespoon Lemon juice
- 200 g Turkish yogurt
- 250 ml Water
- 250 ml Cardamom
- 1 teaspoon Worcester sauce
- 2 tablespoon Sweet and sour chili sauce
- 2 teaspoon Gourmet fine seasoning
general preparations
- lenses for approx. 2-3 hours. soak in water then drain through a sieve – peel the potatoes and cut into small cubes – peel the onion and cut into small cubes – cut the spring onion into thin rings and put the green part aside for later – cut the garlic into thin slices – heat the vegetable stock
preparation
- Sweat all the onions and the garlic in hot oil – add the potato cubes and lentils and roast them briefly – add 2 tablespoons of curry and briefly roast the curry as well
- Put the roasted vegetables in the hot vegetable stock – add 2 dried chilli peppers – season with salt and pepper – simmer everything until soft
- Sprinkle the yoghurt with 250 ml of water and lemon juice – remove the chilli peppers from the soup and dispose of them – add the yoghurt mixture to the soup – season with worcester sauce and chilli sauce, hot and sweet
serve and decorate
- serve the soup and sprinkle with the spring onions that have been put aside – place a small spoonful of turkish yoghurt in the middle
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