Turkish lentil soup

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Clean, wash and pat dry the aubergine. Cut aubergine into large cubes, sprinkle with salt and cover with kitchen paper. Peel the garlic and press it through a garlic press. Wash the mint, dab dry and cut the leaves into fine strips. Mix yoghurt, half of the garlic and 3/4 of the mint strips. Season to taste with salt, a little pepper and lemon juice.

2. 2

   Crumble the feta cheese and mix with tomato paste. Put 1/2 litre of lukewarm water into a pot and stir in the soup powder. Bring to the boil while stirring and cook at low heat for about 3 minutes. Stir occasionally. Heat about 2 tablespoons of olive oil in a pot and toast the flat bread slices on both sides. Take them out and spread with sheep's cheese mixture. Add 1 tablespoon of oil to the pan and place it with the cheese side in the hot oil for a few seconds. Take out immediately. Put the rest of the oil in the pan and fry the eggplant cubes in it until golden brown. Finally stir in the remaining garlic and season with salt and pepper. Divide the soup into deep plates and place the aubergine cubes in the middle.

3. 3

   Take them out and spread with sheep's cheese mixture. Add 1 tablespoon of oil to the pan and place it with the cheese side in the hot oil for a few seconds. Take out immediately. Put the rest of the oil in the pan and fry the eggplant cubes in it until golden brown. Finally stir in the remaining garlic and season with salt and pepper. Divide the soup into deep plates and place the aubergine cubes in the middle. Place a blob of mint yoghurt in the middle, drizzle with some olive oil if necessary and sprinkle with remaining mint strips and paprika powder. Add the rest of the yoghurt and slices of flatbread

4. 4

   Preparation time approx. 25-30 minutes

Nutrition Facts

KCAL
590 kcal

CARBS
43 g

FATS
38 g

PROTEINS
19 g