An actually palatable green lentil soup!

Green lentil soup lovers of the world, forgive me.

I really don’t like green lentil soup.

Well,  the one instance I ate it out of a Progresso can I didn’t.  I was scarred after that…

I am all about that red lentil,  though.  All day.  Every day.  It’s so versatile! Don’t even get me started on the lentil patties, mmmmm!

Today we made a green lentil soup that (at first I was iffy about but later…) I actually liked! It feels more like a winter soup (thick, warm, stick to your bones kind)… But with the chill the rain brought to is today,  the warmth was very much welcome!


2c green lentils, washed and drained (twice!)
1/2c orzo or Turkish vermicelli (fine egg noodle)
Approx 3c hot water
1.5 tbsp flour
1 chicken bullion cube
2 tbsp sunflower (or anything but olive) oil
2 tbsp margerine
2+ tbsp dried mint (as you like it)
Salt to taste

1. After cleaning, put lentils in a large pot with the hot water.  Boil until the lentils are softened (approx 20 min).  Add the orzo/vermicelli and chicken buillion, and cook until everything is soft and the water is nearly cooked out (another 10 mins).  Add 1/2c water at a time if needed to completely cook the lentil.
2. Add milk until the soup is at the consistency you prefer (for this recipe I would use a good 4 or 5c+).  Bring it to a slow boil and let the flavors meld. Add some initial salt to taste.
3. Temper the flour (add small amounts of cold water to a dish with the flour.  Mix it together so that it isn’t lumpy,  making a slurry.  Add a few spoons of the hot soup liquid to the slurry so that it acclimates and doesn’t clump upon hitting the heat) and mix into the soup. Continue mixing until it begins to thicken (a few minutes at most).  You can add more flour in this manner until you are happy with the consistency. Check for saltiness and add if needed.
4. Melt the butter and add the oil together in a separate sauce pan.  Once the butter/oil is sizzling,  add the the mint.  Once it is aromatic (less than a minute),  pour into the soup pot and gently mix, forming swirls of sauce at the top (if preferred, you can add this as a garnish when serving).

Afiyet olsun!

Spring is coming… And so is taze fasulye!

Springs is coming… Which means a lot of my favorite foods are coming back in season! Eggplant, strawberries, and tomatoes…

Oh my!

One of my favorites that I always struggled to make stateside was green beans/ pole beans… Commonly known as taze fasulye in Turkey. I could never make them as tasty and soft as what I had eaten years ago…

But now I have the recipe! I will never want for taze fasulye AGAIN! Buahaha!


1kg taze fasulye (either green beans or pole beans), julienned
1 onion, chopped
1 carrot, julienned
1 Charleston pepper, chopped
2 tbsp salça (tomato or mixed)
10 tbsp tomato juice/konserve (or canned diced tomatoes with juice)
4 tsp sugar
4 tsp salt
Approx 1/4c olive oil
Hot water

1. Wash and julienne beans by slicing down their center and cutting across to form 1 inch length pieces.  If the beans husk is rubbery/hard to cut, remove the beans from inside and discard the husk. Let soak in room temp water while continuing prep.
2.  Prepare your peppers, onions, and carrots accordingly.  Add to a pot with olive oil and salça, mixing well. Add the sugar and turn on the heat to high.
3. Add the beans to the pot and DO NOT MIX! Spoon the tomato juice on top, lastly evenly distributing the salt on top.  Still do not mix!
4. Cover and cook on high until the beans turn light green (approximately 30mins). Pour hot water over the beans until half an inch of beans is exposed. Don’t mix it now either!
5. Cover and cook on low for about one hour or until beans are soft. The boiling will mix everything for you 🙂

Afiyet olsun!