A Hatay lentil soup of red lentils, rice, and cumin, blended smooth and finished with browned onion and lemon for a bright edge.
10 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cook the lentils and rice with the salt for 25 minutes, until softened.
Cook the onions in olive oil until colored, then add the cumin.
Blend the soup smooth and serve it with the browned onions and lemon juice.
Kimyonu soğana ekleyip 1 dakika çevirin, baharat yanmasın.
Çorbayı pürüzsüz çekip kavrulmuş soğan ve 2 yemek kaşığı limon suyuyla sıcak servis edin.
💡 Tip: Letting the lentils rest for a few minutes before blending gives the soup a steadier texture.
🍽️ Serving suggestion: Serve hot with a few drops of lemon juice over the top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~188
kcal calories
9
g protein
28
g carbs
4
g fat
2.3g
Sugar
4.5g
Fiber
394.7mg
Sodium
0.7g
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
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