This Yozgat-style soup combines noodles and green lentils in a warm filling winter bowl.
10 min prep 20 min cook 32 min rest
Keeps the screen on · step-by-step guide · built-in timer
Cook the onion for 4 minutes.
Add the water and lentils.
Cook for 10 minutes with the noodles.
Mercimeği suyu ve yarım su bardağı erişteyle ekleyip 10 dakika pişirin.
Kuru nane ve tuzla tamamlayıp sıcak servis edin, erişte dağılmasın.
💡 Tip: Adding the noodles at the end keeps them from over-softening and clouding the soup too much.
🍽️ Serving suggestion: Serve hot with Aleppo pepper butter or a lemon wedge on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~186
kcal calories
8
g protein
29
g carbs
4
g fat
3.7g
Sugar
6.5g
Fiber
602.3mg
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
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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