Summary

Ingredients

• 1 jar lentils, red
• 1 potato (s)
• 1 onion (s)
• 2 tablespoon margarine
• 2 tablespoon tomato paste
• 1 cube chicken broth or teaspoon vegetable broth
• salt
• 1 teaspoon mint (nane)
• Paprika powder, hot as rose
• 5 glasses water

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Instructions

1. Wash the lentils with hot water until it becomes clear. Wash, peel and cut the potato into small cubes. Do the same with the onion.
2. Bring 5 glasses of water to the boil in a large saucepan (I use a mustard glass as a measure, the perfect amount fits in there). Put the lentils, potatoes and onions in the saucepan, add a teaspoon of salt and cook everything until the potatoes are cooked through. Then set the stove to the lowest setting and add the broth. Add 1 teaspoon of mint and, if you like, season with paprika powder and salt. Then let it steep briefly.
3. During this time, melt the margarine in a small saucepan, add tomato paste and a little salt and stir everything together. Take the pan with the lentils off the stove and puree everything. Put the pot back on the stove, stir in the tomato paste mixture and bring to the boil again.
4. The tomato paste gives color and taste, so you can take less or more as you like, we prefer it a little darker and more flavorful.
5. Serve with flatbread and lemon (many also like it spicy, so also like to serve it with chilli or pul biber from the Turkish supermarket).