An Anatolian soup of green lentils and homemade egg noodles cut into small squares, finished with minty butter. A filling winter meal.
Ingredients
Instructions
- 1
Rinse the lentils and simmer them in 1 liter of the water over low heat for 25 minutes until tender.
- 2
Meanwhile, knead the flour, egg and a pinch of the salt with 2-3 tbsp of the water into a stiff dough; cover and rest for 15 minutes.
- 3
Roll the dough out on a floured surface to 1-2 mm thick, cut into 1 cm strips and then into small squares, and let them dry for 10 minutes.
- 4
Melt half the butter in a skillet and cook the finely chopped onion for 4-5 minutes; add the tomato paste and stir for 1 minute.
- 5
Add the onion mixture, the remaining water and salt to the lentils; once boiling, scatter in the noodles and simmer, stirring now and then, for 10-12 minutes until cooked.
- 6
Melt the remaining butter in a small pan, add the dried mint and red pepper flakes and stir for 30 seconds; drizzle over the soup and serve hot.
Nutrition
Per serving
| Calories | 201 kcal |
|---|---|
| Protein | 8 g |
| Carbs | 30 g |
| Fat | 6 g |
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