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
Rinse the lentils and boil them for 15 minutes.
Turn the onion and tomato paste in the pot for 5 minutes.
Add the softened lentils and their hot cooking water to the pot.
Add the noodles and cook the dish for 10 minutes.
Adjust the salt and rest for 5 minutes, so the noodles do not swell too much.
Serve hot with buttered mint or red pepper flakes.
💡 Tip: Partially softening the lentils before the noodles helps both ingredients finish cooking at the same time.
🍽️ Serving suggestion: Serve the stew hot, sprinkle mint on top, and add 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
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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