This Kayseri salad combines noodles, lentils and onion into a chilled plate that feels grainy and filling.
12 min prep 16 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rinse the green lentils and boil them over medium heat for 15 minutes, keeping them firm.
Boil the noodles in a separate pot for 8 minutes, drain, and mix with a spoonful of olive oil.
Rinse the lentils under cold water and do not toss them too much in the strainer, so the skins do not break apart.
Prepare the parsley, scallions, gherkins, and lemon dressing in a large bowl.
Combine the lentils and noodles with the dressing, wait 5 minutes at room temperature, and serve.
💡 Tip: Cooling the noodles briefly after draining reduces sticking in the salad.
🍽️ Serving suggestion: Serve the green lentil noodle salad in a shallow bowl with parsley scattered over the lentils.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~196
kcal calories
9
g protein
29
g carbs
4
g fat
2.5g
Sugar
7g
Fiber
6.1mg
Sodium
0.8g
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.
Moderate satiety, fine between meals
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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