This Kirsehir pilaf brings green lentils and noodles together in one pot for a hearty, grainy staple.
12 min prep 22 min cook 43 min rest
Keeps the screen on · step-by-step guide · built-in timer
Rinse the green lentils and boil them for 15 minutes.
Toast the egg noodles in butter for 4 minutes.
Add the lentils and hot water to the pot.
Cook the pilaf for 14 minutes so the lentil skins do not split away.
Rest the pot for 10 minutes, then serve hot with black pepper.
💡 Tip: Keeping the lentils slightly firm protects the pilaf texture.
🍽️ Serving suggestion: Serve hot with pickles on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~224
kcal calories
9
g protein
35
g carbs
5
g fat
3.5g
Sugar
7.6g
Fiber
479.4mg
Sodium
2.9g
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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