Alaca Soup

Ingredients

• 1 tea glass green lentils
• 1 tea glass chickpeas (boiled)
• 1 tea glass hulled wheat
• 1 onion
• 2 tablespoons tomato paste
• 1 tablespoon butterInstead: olive oil
• 2 tablespoons olive oil
• 6 cups hot water
• 1 teaspoon dried mint
• 1 teaspoon salt

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Boil the hulled wheat and green lentils in separate pots until tender and drain them.

2. 2

   Heat olive oil in a deep saucepan and sauté finely chopped onions until translucent.

3. 3

   Add tomato paste to the onions and sauté for a few minutes until fragrant.

4. 4

   Add the boiled wheat, green lentils, and pre-boiled chickpeas into the pot.

5. 5

   Pour in the hot water and simmer the soup over medium heat for about 20 minutes so flavors meld.

6. 6

   Melt butter in a separate pan, briefly sizzle dried mint and chili pepper, pour over the soup, add salt, and remove from heat.

Note. Pre-boiling the wheat and lentils significantly shortens the cooking time of the soup.