Tutmac Soup

A hearty Anatolian soup of green lentils, egg noodles and ground lamb in a garlicky yogurt broth, finished with mint butter.

Ingredients

• 250 g cooked green lentils
• 250 g cooked egg noodles
• 400 g whole-milk yogurt
• 150 g ground lamb
• 30 g butter
• 80 g onion
• 10 g garlic (2-3 cloves)
• 15 g (1½ tbsp) white flour
• 4 g (1 tbsp) dried mint
• 1000 g (4 cups) water
• 8 g (1½ tsp) salt

Instructions

1. 1

   Finely chop the onion. Melt 15 g of the butter in a pot and cook the onion over medium heat for 4-5 minutes until lightly golden.

2. 2

   Add the ground lamb and cook for 5-6 minutes until its juices evaporate.

3. 3

   Add the water and salt; once boiling, add the lentils and noodles and simmer for 10 minutes.

4. 4

   In a bowl, whisk the yogurt, flour and crushed garlic until smooth.

5. 5

   Temper the yogurt by slowly whisking in a few ladles of hot soup, then pour it into the pot while stirring constantly.

6. 6

   Keep stirring over low heat for 5 minutes until the soup comes back to a gentle boil.

7. 7

   Melt the remaining 15 g butter in a small pan, sizzle the dried mint for 20 seconds and drizzle over each bowl.

Nutrition

Per serving