ALACA SOUP

Ingredients

• 1 cup cooked Hasata Manisa Peeled Wheat 

• ½ cup cooked Hasata Kırşehir Ram Chickpea 

• ½ cup cooked Hasata Yozgat Sultani Green Lentils

• 2 tablespoons butter

• 1 large onion

• 1.5 tablespoons tomato paste

• 1 teaspoon dried tarragon

• 2 teaspoons salt

• Hot water as needed

For Topping

• 1.5 tablespoons butter

• 1 teaspoon dried tarragon

HOW TO MAKE ALACA SOUP?

Melt the butter in a pot. Add the finely chopped onion and sauté until golden. Stir in the tomato paste and continue mixing.
Add the tarragon and stir. Pour in 4 cups of hot water, then add the pre-cooked lentils, chickpeas, and wheat. Finally, add the salt, cover the pot, and cook on low heat for 10 minutes.

For the topping: melt the butter in a small pan, add the tarragon, let it simmer briefly, then remove from heat.

Serve the soup hot in bowls. Drizzle the tarragon-infused butter on top before serving.

Tips

• If you can’t find tarragon, you can use dried basil instead.

• You can adjust the amount of water according to your taste.