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Tutmaç Çorbası | Turkish Lentil and Noodle Soup
(0)
40 min
Under an hour
Knuspr-Küche
Wärmender anatolischer Klassiker: Tutmaç Çorbası vereint Berglinsen, Kichererbsen und feine Nudeln in einer samtigen Joghurt-Legierung, gekrönt von zischender Minz-Chili-Butter.
Ingredients
Preparation method
Preparation & Cooking the Soup Base
Finely dice the onion and garlic cloves. Heat 2 tbsp olive oil in a large pot and sauté the diced onion and garlic until translucent.
Add the washed lentils and sauté briefly. Then pour in 1 l vegetable broth, bring to a boil, and let gently simmer over medium heat for about 15 minutes until the lentils are almost cooked through.
Add the pre-cooked chickpeas and ribbon noodles to the pot and gently simmer for another 8–10 minutes until the noodles are al dente.
Chef's tip
Gentle tempering: The key to a velvety terbiye without curdling is gradually stirring hot broth into the yogurt before adding everything to the pot.
Reheating: If reheating leftover soup, warm gently only over low to medium heat and do not bring to a rolling boil to preserve the delicate yogurt texture.
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