I lived on this delicious lentil soup when I was in Turkey for three months in 1988. My recipe is adapted from one that I had on the Black Sea coast made by a young lady called Zerrin. A Turkish friend translated for me as she told us how to make it but, like many cooks, Zerrin held back one secret ingredient. Years later I tasted a Turkish lentil soup from a stall at Frenchs Forest markets and realised what had been missing from mine – the aroma and flavour of dried mint took me straight back to Turkey! Enjoy it with a cold glass of Brash Higgins wild-ferment CHN chenin blanc, the balanced acidity is a perfect foil for the earthy lentils. Afiyet olsun!
Serves 4 as a starter
Aleppo pepper (pul biber in Turkish) has quite a mild heat, if it’s unavailable use any mild chilli flakes, or just a pinch of a hotter chilli.
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