Helle Aşı
(Helle Soup) Recipe

Origin: Turkish Period: Traditional

Ingredients

75g green lentils
4 tbsp butter
75g flour
2 tsp salt
1 1/2 tbsp mint, shredded and crushed
1/2 tbsp dried chillies, crushed

Helle Aşı
(Helle Soup) Preparation:

Method:

Soak the lentils in 250ml of water over nigh. The following day, drain the lentils and add to a pot along with 1.2l fresh water. Bring to a low simmer and cook gently for about 40 minutes, or until tender. Take off the heat and set aside.

Melt the butter in a pan then stir-in the butter to form a smooth roux. Continue cooking the roux, stirring constantly, until it's lightly browned. Add some of the lentil cooking liquid to the pan and mix to a smooth paste. Now, whilst whisking constantly, add about half the lentil mixture to the roux. Transfer this mixture back to the lentil pan and whisk to combine. Season with the salt then bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally.

Serve ladled into bowls and garnish with the mint and chillies.

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