35 minRed lentil soup
A smooth everyday soup of red lentils, carrot and potato, finished with cumin butter.
Easy · 35 min
Püşürük Soup
A traditional, nutritious, and handmade noodle soup from Anatolia.
- Prep
- 20 min
- Cook
- 30 min
- Time
- 50 min
- Servings
- 4
- Calories
- 280
- Level
- Moderate
- Heat
- Gentle heat
- Region
- Anatolia
- Vegetarian
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 1 cup flour
- 1 egg
- 1 cup boiled chickpeas
- 1 tbsp butterInstead: olive oil
- 1 tbsp tomato paste
- 6 cups hot water
- 1 tsp dried mint
- Salt
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Knead a firm dough using flour, egg, and a little water.
- 2
Roll out the dough and cut it into small squares.
- 3
Melt the butter in a pot, sauté the tomato paste and mint.
- 4
Add hot water, bring to a boil, then add the chickpeas.
- 5
Add the prepared dough pieces to the boiling water and cook until soft.
- 6
Adjust salt and serve hot.
Note. Lightly flour the dough pieces so they do not stick to each other.
Questions
Can lentils be added to Püşürük soup?
Depending on the region, green lentils can be added to make it more nutritious.
How long does it take for the dough to cook?
Once the dough pieces rise to the surface, they are cooked in about 5-7 minutes.
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