This soup is a typical dish of the province of Kilis in the Southeastern region of Turkey.
-1,5 cups red lentils
– 2 cups water
– 2 cups chicken stock
– 6 cloves of garlic
– 1 coffee spoon flake of red pepper
– ½ coffee spoon paprika
– 1 coffee spoon dried mint
– 1/2 coffee spoon ground black pepper
– 1 coffee spoon salt
– Juice of 1 lemon
– 1 small bunch of chard (Due to Covid-19 I cannot fo to shopping quite often. Thus I used frozen green beans instead of chard. The original recipe includes chard or eggplant)
– 5 table spoon olive oil
– Finely chop or grate 3 cloves of garlic; slice 3 cloves of garlic like flaked almond. (See the photo above)
– Rinse the red lentils with cold water and drain them.
– Add 2 cups water on the top of lentils, boil and cook it for 15 minutes on low heat.
– Add the chicken stock and cook until the lentils soften. (The cooking time varies lot depending on the type of lentils. So, I am not advising an exact cooking time)
– Add finely chopped garlic, spices, salt, lemon juice and finely chopped chards (in my case green beans) into the soup, cook for 2-3 minutes.
-Put 5 tablespoon of olive oil into a sauce pan and those chopped garlics. Fry the garlics until they become chips with the color of golden.
– Sprinkle the oil with garlic chips over the soup.