Lentil Soup with Cheese Gözleme

Ingredients

Quantities are for one portion.

• 1thin flatbread (yufka or large flour tortilla)
• 1 tspdried mint
• 20 gbutter
• 150 gpotatoes, peeled and cubed
• 50 gbeyaz peynir (turkish white cheese, or feta), crumbled
• 1carrot, peeled and chopped
• 50 gdry red lentils
• 10 gfresh parsley, chopped

Method

1. Rinse the red lentils under cold water. Try to remove any debris.
2. Place the lentils, cubed potato, and chopped carrot in a pot. Cover with ample water. Boil until the vegetables and lentils dissolve into a mush.
3. Use an immersion blender to puree the soup until smooth.
4. In a small pan, melt half the butter and stir in the dried mint to bloom the flavor. Stir this mint butter into the hot soup.
5. To make the gözleme, lay the thin flatbread out. Scatter the crumbled white cheese and fresh parsley over one half.
6. Fold the bread over to encase the cheese, pressing the edges flat.
7. Heat a dry frying pan. Toast the stuffed bread on both sides until crispy. Brush the outside with the remaining butter. Serve hot alongside the soup.