(Alaca Corba - Gaziantep - South Eastern Anatolia)
1/4 cup green lentils, soak in water overnight, washed and drained
1/3 cup chickpeas, in can, rinsed
1/4 cup Turkish bulgur or wheat, rinsed
1 red bell pepper, diced
4-5 tbsp extra virgin olive oil
4-5 tbsp crushed tomato, in can
1 tbsp red pepper paste
2 cups chicken or beef broth
~2 cups hot water
1 medium onion, sliced
1 tbsp lemon juice
1 tbsp butter or 2 tbsp olive oil
Red pepper, crushed
1 tbsp tarragon
Place all the soup ingredients in a medium sized pot. Put the lid on. Cook until all the ingredients are softened for about 20-25 minutes at medium-low heat.
Meanwhile caramelize the onion with a little bit olive oil at low heat. Then add the caramelized onion and lemon juice into the soup.
Heat up the butter in a small pan. When it begins spitting, stir in the crushed red pepper and tarragon. Then pour all over the top of the soup. Turn the heat off. Serve while still hot with the any kind of pickled vegetables.