This is one of my favourite vegetarian soup since I had it when I visited Sultanahmet Koftecisi in Istanbul. I still dream about this place. I was in Istanbul for holidays and on the recommendation from friends decided to stay in Sultanahmet, close to Aya Sofia and Blue Mosque. We went to ‘Sultanahmet Koftecisi’ after reading a recommendation on Lonely Planet, this very well-known restaurant and it was very crowded but so worth it. The kofte (or “meatballs”) are amazing and the stuff that dreams are made of.

I had obscene amounts of delicious food in Istanbul (one of the factors contributing to it being my new favourite city in the world) and this place still stands out.

Sultanahmet Koftecisi do an equally good Çorbası (soup) for a starter.

Ingredients #

• Onion – 1 medium
• Potato – 1 large
• Carrot – 1
• Oil – 2 tablespoons
• Tomato – 2
• Red lentil (pink masoor daal) – 1 cup (washed and drained)
• Hot water (or Chicken stock) – 6 or 7 cups
• Salt – 1 teaspoon
• Mint – 1 bunch

For Garnish #

• Butter – 2 tablespoons
• Paprika – ¼ teaspoon
• Lemon juice – 1 tablespoon

Recipe #

1. In a medium-sized pot, add oil.
2. At medium heat, add chopped onions and sauté them (don’t let them get brown).
3. Add chopped tomatoes, carrots, and potatoes and sauté for about 2–3 minutes.
4. Add the washed and drained red lentils, salt, and hot water (or chicken stock), stir well.
5. Cook until the carrots and potatoes are soft (approximately 10–15 minutes on medium-low heat).
6. Let it cool.
7. Add lemon juice and chopped mint.
8. Blend the soup thoroughly using a hand blender or food processor.
9. If it is too thick, add more water and adjust to taste.

Garnish #

10. In a small frying pan, melt the butter over low-medium heat.
11. When it starts spitting, stir in the paprika.
12. Pour the spiced butter over the soup.
13. Garnish with mint twigs and a sprinkle of paprika.
14. Serve hot.