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Afyon Sakala Çarpan Çorbası
An Afyon soup of whole green lentils and thin dried erişte noodles, with onion, tomato paste and flour. A little mint butter can be spooned over each bowl.
Rinse the lentils. Cover with water in a saucepan and boil until tender but intact, then drain.
In a soup pot, cook the finely chopped onion in the sunflower oil over medium heat until translucent.
Add the flour and tomato paste. Stir over the heat for 2–3 minutes. Gradually whisk in the cold soup water so the flour does not form lumps.
Add the drained lentils, table salt and black pepper. Bring to a boil, add the dried erişte and simmer until the noodles are tender.
For the optional topping, melt the butter in a small pan and briefly warm the dried mint in it. Spoon over the soup and serve hot.
Serve with fresh bread, turşu and lemon wedges, with Turkish red pepper flakes on the side.
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