This Kirşehir supper cooks green lentils and homemade noodles in one pot, making a humble central Anatolian meal that fills without excess.
12 min prep 28 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Boil the lentils for 15 minutes.
Turn the onion and tomato paste in the pot and add the lentils.
Add the noodles and cook the dish for another 10 minutes.
Erişteyi katıp yemeği 10 dakika pişirin.
Tuzunu ayarlayın ve 5 dakika dinlendirin, erişte fazla şişmesin.
Tereyağlı nane veya pul biberle sıcak servis edin.
💡 Tip: Semi-softening the lentils before the noodles makes it easier to cook the two ingredients at the same time.
🍽️ Serving suggestion: Serve hot by sprinkling dried mint on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~224
kcal calories
10
g protein
34
g carbs
4
g fat
2.9g
Sugar
5.2g
Fiber
936.9mg
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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