Green Lentil - Noodle Soup

Sample Dishes from Turkish Cuisine

Green Lentil - Noodle Soup (Tutmaç Aşı)

Green lentil1/2 cup85 gr
Water5 cup1 kg
Flour3/4 cup85 gr
Salt2 teaspoon13 gr
Garlic5 clove15 gr
Yogurt1 2/3 cup360 gr
Butter or margarine4 tablespoon40 gr
Mint1 tablespoon1.3 gr
Red pepper1/2 teaspoon1 gr


Soak lentils overnight with 1 cup of water. Cook over low heat with remaining water for 35-40 minutes or until tender. Set aside. Reserve 2-3 tablespoons of flour. Sift remaining with salt. Add 1/4 cup of water (approx.) to make a stiff dough. Knead for 2-3 minutes. Let stand for 5 minutes. Divide into 2 parts. Roll out into 3 mm thick circles. Put one on top of another sprinkling with flour between and over. Cut into 4 pieces. Place 4 pieces on top of each other. Cut into 0.5 cm (1/4 inch) strips. Cut strips into small pieces of squares. Reserve 1/4 of freshly made small noodles; set aside. Heat lentils over moderate heat. Add salt, stir. Bring to boil. Stir in rest of noodles. Reduce heat. Simmer for 10 minutes or until noodles are tender. Beat yogurt lightly. Add crushed garlic. Stir in soup mixing well. Brown reserved noodles in margarine until golden brown. Add mint and red pepper; stir.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy185 cal
Protein7,6 g
Fat6,9 g
Carbohydrates23,7 g
Calcium90 mg
Iron1,41 mg
Phosphorus134 mg
Zinc1 mg
Sodium884 mg
Vitamin A842 iu
Thiamine0,09 mg
Riboflavin0,13 mg
Niacin0,55 mg
Vitamin C1 mg
Cholesterol8 mg

Regional Characteristics:

Recipe is from Çorum province. It is also cooked in Bolu, especially during Ramadan. In Van province, it is called "Tutmaç" and cooked with dried form of yogurt, when fresh yogurt is not available. Small size macaroni, noodles or vermicelli can be used instead of home-made noodles.