Kurdish Soup

11 ingredients
9 steps

Ingredients

  • 1 kilo (2 lb.) eggplant, peeled and cubed
  • 1 to 2 large tomatoes, chopped
  • paprika
  • 1 to 2 Tbsp. flour
  • dried mint
  • broth or bouillon with water
  • 1 onion
  • green pepper
  • 1/2 kilo (1 lb.) yogurt
  • 1 1/2 c. green lentils
  • 2 to 3 cloves garlic

Directions

  1. 1
    Boil lentils until soft.
  2. 2
    Soak eggplant in salt water.
  3. 3
    Fry chopped onion in butter.
  4. 4
    Add eggplant, tomatoes, pepper, paprika and garlic.
  5. 5
    Cook until raw smell of eggplant is gone.
  6. 6
    Add broth or bouillon with water. Beat flour and yogurt.
  7. 7
    Add to the soup, then add lentils.
  8. 8
    Add dried mint.
  9. 9
    Can be served warm or chilled.

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