Comforting and classic Turkish lentil soup that’s ready in under an hour.
Other countries in the Middle East have a similar version which they call shorbat adas.
If you prefer a vegan version, then omit the yogurt and butter or use dairy-free alternatives.
Simply Recipes / Mihaela Kozaric Sebrek
A side of crusty bread or fluffy flatbread also makes a happy companion to this dish.
Add the onion and cook, stirring occasionally, for 3 minutes.
Add the celery, carrot, and garlic and saute until the vegetables soften, about 5 minutes.
Simply Recipes / Mihaela Kozaric Sebrek
Add cumin and oregano and stir the spices into the vegetable mixture.
Add the tatli biber salcasi and stir until evenly distributed.
Add the lentils to the pot and stir to distribute evenly into the vegetable mixture.
Simply Recipes / Mihaela Kozaric Sebrek
Add the vegetable stock and stir.
Let the soup come to a boil.
Remove the soup from the heat.
Simply Recipes / Mihaela Kozaric Sebrek
Add lemon juice, salt, and pepper to taste.
Heat a small saucepan over medium heat and add the butter.
Cook the butter until just beginning to turn golden brown, about 3 minutes.
Simply Recipes / Mihaela Kozaric Sebrek
Remove from the heat and add 2 teaspoons olive oil and 2 teaspoons pul biber.
Ladle the soup into bowls.
Reheat the soup in the microwave or in a saucepan on low heat.
Simply Recipes / Mihaela Kozaric Sebrek
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Simply Recipes / Mihaela Kozaric Sebrek
Simply Recipes / Mihaela Kozaric Sebrek
Simply Recipes / Mihaela Kozaric Sebrek
Simply Recipes / Mihaela Kozaric Sebrek
Simply Recipes / Mihaela Kozaric Sebrek