Turkish lentil soup with mint, yogurt and harissa

3

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Simple dish
    • 0.0.3 92.74kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  1 hour

• Recipe difficulty
  

  Simple dish

• Energy value
  

  92.74kcal

• Rating

• Recipe

National Turkish cook at home.Veti delicious soups traditionally add dried mint, making them more flavorful.

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Ingredients

0/10 ingredients

• Lentils – 1⁄2 tbsp.
• Rice – 5 tbsp. l
• Sour cream – 6 tbsp. l
• Yogurt – 1⁄2 L
• Eggs (yolk) – 2 pcs.
• Mint – 1 bunch
• Meat broth – 1 l.
• Butter – 80 g
• Salt to taste
• Harissa – to taste

1 ч1 ч 92.74

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Steps

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1. Divide the broth in half.
2. Rinse the lentils with water and pour half the broth.
3. Put on fire and cook until cooked for 20 minutes.
4. Rinse and boil rice in salted water until cooked for 15 minutes. Drain the rice. Rice to lentils.
5. Top up the second half of the broth.
6. Rub the yolks thoroughly with sour cream, and then mix with yogurt.
7. Pour a thin stream into the soup a mixture of yogurt with yolk, constantly stirring. Bring to a boil and turn off the heat.
8. Rinse and dry the mint.
9. Finely chop with a sharp knife and crush with your hands to stand out more juice.
10. Pour the finished soup into plates and sprinkle with mint. Add Portion to taste Harissa.