This Yozgat-style soup cooks green lentils with noodles and onion into a thick evening bowl.
10 min prep 26 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rinse 1 cup of green lentils and put them in a pot with 5 cups of water.
Boil the lentils over medium heat for 16 minutes.
Turn 1 onion and 1 tablespoon of tomato paste in a separate pan for 3 minutes.
Add the tomato paste mixture to the lentil pot and boil for 2 minutes.
Add 0.75 cup of egg noodles and cook for 7 minutes.
When the noodles swell, remove from the heat and serve after 3 minutes so they do not turn mushy.
💡 Tip: Adding the noodles near the end keeps them from breaking down before the lentils are fully soft.
🍽️ Serving suggestion: Serve hot with dried mint on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~178
kcal calories
8
g protein
27
g carbs
4
g fat
3.6g
Sugar
7.2g
Fiber
18.6mg
Sodium
0.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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