Alaca Soup

INGREDIENTS

150 gr pounded wheat (pre-soaked in warm water for 2 hours)
85 gr green lentils (washed)
1 L warm water
150 gr boiled chickpeas
100 ml sunflower oil
1 medium onion
10 gr pepper paste
2 gr salt
2 gr black pepper
2 gr of chili peppers
2 gr dry tarragon

Pour warm water in a deep pot. Add puffed wheat, and cook for 25 minutes over medium heat. Boil the green lentils in a separate pot with half of the water, which you previously washed and filtered the excess water. Chop onion in the form of half-moon. Strain the black water of the boiled green lentils, pass the lentils through the water and add pounded wheat to the boiling pot. Then add chickpeas, onion that you chopped and mix them. Continue to cook for 15 minutes without mixing over medium heat. Put sunflower oil to a small pan. When the oil is hot, add chili pepper, dry tarragon. Mix the oil and the soup and serve hot.