Turkish-style lentil soup with feta and sucuk

Ingredients for 4 servings:

• 500 g lentils, red
• 2 liters of water, more if needed
• 200 g feta cheese
• 200 g sucuk
• 2 cans tomatoes, chunky with juice
• 200 g tomatoes
• 1 onion(s)
• 1 bunch of spring onions
• 2 cloves garlic
• 1 tsp, heaped spice mix (Zaatar) or oregano and thyme
• 1 tsp, leveled cumin powder
• 1 tbsp butter
• Salt and pepper, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Finely chop the onion and garlic and sauté in the butter until translucent. Then add the lentils and fry briefly with the butter and onions. Then add 2 liters of water and season with salt. Let the lentils simmer over low heat for about 20 minutes until soft, stirring occasionally and adding more water if necessary. Meanwhile, dice the tomatoes and feta and cut the green parts of the spring onions into thick rings. Either thinly slice the sucuk or dice it too. Now add the chopped and fresh tomatoes and the sucuk to the soup and add the spices. Allow the soup to reduce and stir in the feta and spring onions just before serving. Tip: If you like it a bit spicier, you can also add ajvar or harissa.