Lentil Soup with Turkish Pide Bread
Turkish lentil soup is prepared in a pot with onion, butter, flour, tomato paste, carrot, zucchini, potato, lentils, and water, then seasoned with salt, cumin, and black pepper and blended until smooth. It is served with Turkish pide bread made from a dough of milk, flour, yeast, sugar, salt, oil, and egg, then shaped, brushed, sprinkled with sesame, and baked in the oven. A sauce of butter or oil with dried pepper is added on top.
A lentil soup served with Turkish pide bread.
Like a simple lentil soup with flatbread on the side.
Ingredients
- 2 cups / 400 ml Milk
- 4.5 cups / 700 grams Flour
- 1 tablespoon Sugar
- 1 tablespoon Yeast
- a pinch Salt
- one Egg
- half a tea glass Vegetable oil
- one Medium onion
- one Carrot
- one Zucchini
- one Potato
- 1 teaspoon Salt
- 1 teaspoon Cumin
- half a teaspoon Black pepper
- 400 grams Lentils
- 2 liters Water
- 1 teaspoon Tomato paste
- 1 tablespoon Flour
- 1.5 tablespoons Butter
- 2 tablespoons Olive oil
- quantity not specified Butter or oil for the serving sauce
- quantity not specified Hot or sweet dried pepper
- white of one egg Egg white
- yolk of one egg Egg yolk for brushing
- for coating Fine cake crumbs or fine bread crumbs
- for sprinkling over the top Sesame seeds
Instructions
- Prepare the pide bread in the mixing bowl by combining the warm milk with the vegetable oil, egg white, sugar, and yeast.
- Add the salt to the mixing bowl after combining the previous ingredients, then continue mixing.
- Add the flour gradually to the mixing bowl until a soft dough forms.
- Knead the dough on the work surface until it comes together.
- Divide the dough and shape it into balls on a baking tray lined with parchment paper.
- Scatter fine cake crumbs over the baking tray beneath the dough pieces.
- Cover the dough balls on the baking tray and leave them to proof inside a warm oven.
- Set the oven to 200 degrees, with heat from above and below.
- Roll out each portion of dough into an oval shape on the baking tray.
- Brush the surface of the dough on the baking tray with egg yolk.
- Shape the surface of the bread by pressing it with your fingers on the baking tray.
- Sprinkle sesame seeds over the surface of the bread on the baking tray.
- Bake the pide bread in the oven until cooked through.
- Prepare the soup in a pot over the heat by melting the butter.
- Add the chopped onion to the pot and stir until softened.
- Add the flour to the pot and toast it with the onion.
- Add the tomato paste to the pot.
- Add the diced carrot, zucchini, and potato to the pot and stir.
- Add the washed lentils to the pot.
- Add the water to the pot, then cover and leave over medium heat until the lentils are cooked.
- Add the salt, black pepper, and cumin to the pot after cooking.
- Blend the soup with an immersion blender in the pot until smooth.
- Prepare the serving sauce in a small frying pan by heating the butter or oil with the dried pepper.
- Serve the soup hot with pide bread and the serving sauce.