This is a traditional, Anatolian recipe. When I went vegan, my understanding of Turkish cuisine completely changed. I always knew how nutritious our food is but, never noticed the plant-based nutrition in our classic dishes. Anatolia hosted thousands of cultures and religions throughout the centuries and everyone who passed by our lands left a bit of what is theirs.
That’s why you can see Persian, Arabic, European, and Russian dishes in Turkish cuisine. I love the versatility and I try my best to thrive these tastes in my kitchen and share them with you. That’s been said, this traditional recipe is very rich in proteins and hearty.
I happened to have Turkish noodles in my pantry but, you can use vermicelli or just break some spaghetti and use them instead. I hope you give it a go and enjoy it as much as I do.
What is good about the recipe?
- Budget-friendly, ingredients are available in most of our pantries
- Lower blood cholesterol
- High in plant-based proteins
- Easy to cook
- Great for meal prepping
INGREDIENTS (190Kcal per serving) – Ideal for 4 persons:
- 1 cup green lentils; rinsed, precooked & drained
- 1/2 cup Turkish noodles or Vermicelli
- 1 small onion, finely chopped
- 2 Tbsp tomato paste
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 tsp garlic granules, cumin, and paprika powder
- Salt & pepper
- 5 cups hot water
- Olive oil should be warmed in a large pot over medium heat.
- Toss in the onion and garlic and sauté until the onion is translucent and the garlic is fragrant.
Veggie and Lentil Preparation:
- To make the carrots and celery soft, dice them and add them to the stew.
- So, you’ve rinsed your green lentils and now what? Throw in a bay leaf, some cumin, paprika, salt, and pepper. Mix the lentils and veggies together so the spices are distributed throughout.
- Before adding the water and vegetable broth, make sure the lentils and vegetables are well submerged in the liquid.
- The lentils should be softened by simmering the soup for 20–25 minutes after it has been brought to a boil.
Toss in the Noodles:
- Put the dried noodles in the pot and cook them according to the package’s instructions. Keep in mind that various kinds of noodles have variable recommended cooking times.
- Keep in mind that the noodles will continue to cook somewhat in the boiling soup.
Changes in Season:
- After tasting the soup, add salt and pepper to taste.
- Remove the bay leaf from the soup just before serving.
- Ladle the Green Lentil and Noodle Soup into dishes.
- For a splash of color and extra aesthetic appeal, sprinkle some fresh parsley or cilantro over the top of each bowl.
- For a hearty and complete meal, accompany the hot soup with some crusty bread and a salad on the side.
Green lentil and noodle soup is a nourishing and comforting dish that combines lentils, vegetables, and noodles in a flavorful broth. This hearty soup is packed with plant-based protein and other essential elements and is perfect for warming up on chilly days. Whether you’re looking for a healthy lunch, a hearty dinner, or a soothing remedy for a cold, this hearty soup will do the trick.