A hearty Erzincan soup that combines homemade noodles, green lentils, yogurt, and egg for a thick, winter-ready bowl.
25 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the lentils for 20 minutes.
Add the noodles and cook for 10 minutes.
Mix the yogurt and egg and add them to the soup.
Terbiyeyi 2 kepçe sıcak suyla ılıtın, yoğurt kesilmesin.
Terbiyeyi tencereye ekleyip kısık ateşte 5 dakika karıştırarak pişirin.
💡 Tip: Temper the yogurt mixture with hot broth first; the soup stays smooth instead of curdling.
🍽️ Serving suggestion: Serve hot with dried mint butter or plain mint on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~250
kcal calories
11
g protein
30
g carbs
9
g fat
3g
Sugar
3.6g
Fiber
36.8mg
Sodium
1.4g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
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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