Şehriyeli yeşil mercimek çorbası

Ingredients for 4 servings:

• 375 ml Lentils, green
• 1 ¼ liters of water or meat broth
• 1 onion(s)
• 1 tbsp butter
• 50 g minced veal
• 1 tbsp tomato paste
• 1 tbsp salt
• 1 egg(s)
• 1 tsp salt
• 350 ml flour and some for the work surface
• 1 tbsp butter
• 1 tsp cayenne pepper

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 40 minutes

Turkish green lentil soup with dough strips

Preparing the soup begins the day before. Soak the lentils in cold water. Wash and drain again the next day. Pour meat broth or water into a soup pot and add the lentils. Bring to a boil and simmer over low heat until the lentils are soft. Meanwhile, prepare the dough. Sift flour into a bowl and make a well in the center. Add the egg and salt and knead everything into a smooth dough. Roll out the dough on a floured surface to a width of about 2 mm and cut into small, narrow strips. Add these to the pot with the lentils and simmer for another 10 minutes. Peel and finely chop the onion. Heat the butter in a small pan and sauté the diced onion. Add the minced meat and fry. Then add the tomato paste and fry for another 3 minutes, stirring. Add the minced meat to the soup, sprinkle with salt, and cook on low heat for another 10 minutes. For the sauce, heat the butter in a pan and add the cayenne pepper, stirring a few times. Remove from the heat. Ladle the soup into bowls and drizzle with the cayenne butter.