Anatolian Soup

Hello Dear Friends,

After a tiring week, we took a short break and started running again. Do you always pass out on the first day of the week :) Anyway, I tried to keep the iftar menu that I will give you as practical as I can, in order to wrap up this situation a little bit and take the stress out of food. I'll post it after this recipe.

Soups are an important element that you should not miss from your iftar table in order to maintain the water balance of the body that is dehydrated for long hours during Ramadan.

Regardless, you should prioritize recipes that will increase your liquid consumption, such as soup, compote, sherbet. Anatolian soup is a hearty and delicious soup befitting Ramadan, I like to serve it with finely chopped basil, but you can make changes according to your taste.
Love…

Ingredients for Anatolian Soup Recipe

• 2 teaspoons of noodles
• 1 fingers missing green lentils from 2 tea glass
• 1 small onion (half the onion if large)
• 1-2 cloves of garlic
• 1 medium tomatoes
• 1 piece of charliston pepper
• 1 tablespoon tomato paste (heaping)
• 1 tablespoons of oil + 1 tablespoon of butter
• 5 glasses of water (meat broth optional)

How to Make Anatolian Soup Recipe?

1. Finely chop the onion and garlic. Peel the skin of the tomato and chop it again in the size of the onions.
2. Take the stem and seeds of the Charleston pepper and cut them into the size of the tomatoes.
3. Put the butter and oil mixture in the pot, add the onion, garlic and noodles and fry it.
4. When the onions turn pink, add tomatoes, pepper and some salt and fry for 2 more minutes.
5. Add green lentils and tomato paste and continue frying for 3-4 minutes.
6. Add 5 glasses of hot water (the broth will be more delicious) and cook for 10-15 minutes.
7. Serve with mint or basil, if desired.