This Mardin-style soup combines lentils, tomato, and sumac in a bright bowl.
10 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rinse the red lentils and add them to the pot with the grated tomatoes.
Add the sumac and the water, then bring the soup up to a boil.
Cook over medium heat for 20-22 minutes, until the lentils break down fully.
Stir the tomato base once more and loosen it with a little water if needed.
Serve the soup hot while the sumac tang is still clear.
💡 Tip: Adding the sumac in the last 3 minutes leaves a cleaner tart note in the soup.
🍽️ Serving suggestion: Serve hot with flatbread and a final pinch of sumac.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~162
kcal calories
8
g protein
22
g carbs
4
g fat
2.9g
Sugar
6.7g
Fiber
18.5mg
Sodium
0.1g
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
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