Red Bean - Lentil Soup

Sample Dishes from Turkish Cuisine

Red Bean - Lentil Soup (Çatal Aşı)

Green lentil1/3 cup60 gr
Cranberry or pinto beans1/3 cup60 gr
Dövme1/2 cup90 gr
Water7 cup1400 gr
Tomato paste1 1/2 tablespoon15 gr
Salt2 teaspoon12 gr
Onion1 medium size75 gr
Butter or margarine4 tablespoon40 gr
Mint1 tablespoon1.3 gr
Red pepper1/2 teaspoon1 gr


Soak beans, lentils and dövme overnight with 2 cups of water. Cook in a pressure saucepan, over low heat with remaining water for 45-50 mirıutes or until tender. Add tomato paste and salt; stir. Brown chopped onion in margarine for 3-4 minutes. Stir in crushed mint and red pepper. Sprinkle over soup before serving. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy177 cal
Protein6,8 g
Fat6,4 g
Carbohydrates24,6 g
Calcium26 mg
Iron1,80 mg
Phosphorus130 mg
Zinc1 mg
Sodium789 mg
Vitamin A208 iu
Thiamine0,17 mg
Riboflavin0,07 mg
Niacin0,83 mg
Vitamin C1 mg
Cholesterol0 mg

Regional Characteristics:

The recipe is taken from the Western Black Sea Region. In Turkish "Aş" means "dish". "Çatal" means 'fork". The name probably comes form the fact that two kinds of legumes and one cereal are used in making the soup.