Turkish sour lentil soup (Eksili malhuta çorba)

Turkish cuisine is known for its amazing variety of soups, diverse and beautiful. Here is one that I really loved.

Let's begin by breaking down the soup name. "Malhuta" means combined or mixed, and refers to the combination of grains and letils. "Eksili" refers to sour that makes this otherwise heavy soup light and refreshing. So the soup means "refreshing sour mixed soup". And that is what it is. The lentils are almost entirely broken down, forming a creamy base. The couscous adds a soft granularity. The vegetables add nutrition, and the lime juice adds the tanginess that is so beautiful. As if this was not enough, the Aleppo chilli drizzle adds a pop of spice to complete the flavour profile. This is an amazing soup, not that hard to make and always enjoyable.

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Ingredients:

6 cups water

3/4 cup red lentils (masoor dal)

Salt, to taste

1 medium onion, finely diced

6 garlic cloves, minced

1/4 cup coarse bulghur or couscous

1 cup eggplant, diced

20 mint leaves

1 tablespoon ground cumin seeds

Juice of 1/2 lemon or lime

For the temper:

3 tablespoons olive oil

1 tablespoon tomato paste

1 tablespoon Aleppo pepper flakes

Rinse the lentils under running water until the water runs clear. Add the water, lentils and salt to a pot and bring to a boil. Scoop off any scum that floats to the top. Simmer gently for 20 minutes.

Add the onions and garlic and simmer for 10 minutes. Add the couscous, eggplant, mint and cumin and simmer for another 20 minutes. The eggplant should be very soft, almost melting; the lentils should be practically a smooth puree; and the couscous should be small, soft granules.

Cool and mix in the lime juice. Taste for salt and tartness. If the soup has become too thick, add more water to the consistency of your choice. I like it a bit runny.

When ready to serve, heat the soup and adjust the consistency again; it tends to thicken due to the couscous. Serve in individual bowls.

Heat the oil in a small pot. Add the chilli followed by the Aleppo pepper flakes. Remove the stove as soon as you add the chilli, or the Aleppo will burn. Drizzle over the soup and serve immediately.