How to make the easiest mahluta soup? Tips for mahluta soup

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For those who say they like lentils, we have a delicious recipe. We share with you the recipe of mahluta soup, which you will see that it is very simple to make and that you will want to make often.


Lentils, thanks to the rich starch and vegetable proteins it contains, nourish the body and form a shield against diseases. There is no one who does not like the delicious soup made with lentils. We have searched for you the recipe of mahluta soup, which is similar to lentil soup, which is enjoyed by everyone, regardless of small or large size, but obtained with a few ingredients added to increase its vitamin content. The recipe for mahluta soup, which impresses with its flavor, is only on! Mahluta soup is a lentil soup specific to the Antakya region. It is made by boiling red lentils with water. After the soup reaches its consistency, it is fried in oil, which is fried in a separate pan, by adding red pepper flakes and dried mint.



1 glass of red lentils
1 eggplant
1 large onion
6 glasses of hot chicken stock
3-4 cloves of garlic
Half a lemon
1 tablespoon of butter
1 meal tablespoon of oil
1 teaspoon of salt
1 bay leaf
1 teaspoon of dried mint
1 teaspoon of paprika

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Add washed lentils, bay leaves and chicken broth into a deep saucepan.

Add the diced eggplants to the boiling soup.

Chop the onion in white. Heat the oil, add the onion and cook until it softens.

After the lentils and eggplants are well cooked, add the garlic, lemon and salt. Remove the bay leaf.

Add the dead onions into the soup and pass it through the blender.

For the topping, melt the butter and light the red pepper and mint and drizzle over the soup.

You can serve after 5 minutes.

Bon appetit…

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