Helle Soup

Sample Dishes from Turkish Cuisine

Helle Soup (Helle Aşı)

Green lentil2/5 cup70 gr
Water6 cup1200 gr
Butter or margarine4 tablespoon40 gr
Flour2/3 cup75 gr
Salt2 teaspoon12 gr
Mint1 1/2 tablespoon2 gr
Red pepper1/2 tablespoon1 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. Brown flour lightly in margarine for 3-4 minutes, stirring constantly. Combine with lentils; stir. Season with salt. Simmer for 10 minutes, stirring occasionally. Sprinkle with crushed mint and red pepper before serving. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy136 cal
Protein4,6 g
Fat5,7 g
Carbohydrates16,9 g
Calcium12 mg
Iron0,96 mg
Phosphorus60 mg
Zinc1 mg
Sodium786 mg
Vitamin A141 iu
Thiamine0,05 mg
Riboflavin0,03 mg
Niacin0,38 mg
Vitamin C0 mg
Cholesterol0 mg

Regional Characteristics:

This soup is cooked in Çorum province especially for sick people. In Samsun province lentil is substituted for rice and browned ground meat called "kavurma" is also added.