A Tokat-style lentil and homemade noodle soup finished with tomato paste, mint butter, and mild chili for a hearty winter bowl.
18 min prep 34 min cook
Keeps the screen on · step-by-step guide · built-in timer
Mercimeği yıkayıp 10 dakika sıcak suda bekletin, kabuğu sert kalmasın.
Soğanı küçük doğrayın, sıvı yağda 5 dakika pembeleşene kadar kavurun.
Salçayı ekleyip 2 dakika kokusu çıkana kadar çevirin.
Mercimek, su, tuz ve karabiberi tencereye alın.
Mercimek hafif yumuşayana kadar 18 dakika kaynatın.
Erişteyi ekleyip 10 dakika daha pişirin.
Tereyağını nane ve pul biberle 1 dakika köpürtüp çorbanın üstüne gezdirin.
💡 Tip: Erişteyi mercimek tam dağılmadan ekleyin; geç girerse diri kalır, erken girerse çorbanın dibine tutar.
🍽️ Serving suggestion: Sıcak kaselerde, yanında isteğe bağlı Tokat yaprağı turşusu ve limon dilimleriyle servis edin.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~270
kcal calories
10
g protein
44
g carbs
6
g 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.
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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