Kurdish Soup
Ingredients
Instructions
- Boil lentils until soft.
- Soak eggplant in salt water.
- Fry chopped onion in butter.
- Add eggplant, tomatoes, pepper, paprika and garlic.
- Cook until raw smell of eggplant is gone.
- Add broth or bouillon with water. Beat flour and yogurt.
- Add to the soup, then add lentils.
- Add dried mint.
- Can be served warm or chilled.
Nutrition & Diet Analysis (per serving)
379
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).