Afyon 'sakala carpan' lentil noodle soup
Ingredients
- 150 gGreen lentils
- 1,000 gWater step 1
- 110 gOnion
- 55.3 gSunflower oil
- 60 gTomato paste
- 45 gWheat flour
- 203 gBeef bone stock
- 1,200 gWater step 4
- 10 gSalt
- 2 gGround black pepper
- 80 gPasta
- 30 gButter
- 2 gDried spearmint
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water75%
- Beef bone stock 7%
- Green lentils 5%
- Onion 4%
- Pasta 3%
- Tomato paste 2%
- Sunflower oil 2%
- Wheat flour 2%
- Butter 1%
- Salt 0%
- Dried spearmint 0%
- Ground black pepper 0%
Ingredients by weight, heaviest at the bottom.
Method
Rinse and drain the lentils, then boil them in the water in a separate pot until soft.
30 minFinely chop the onion and sauté it in the oil over low heat.
5 minAdd the tomato paste and flour and keep stirring over the heat.
3 minAdd the stock and water a little at a time, stirring so the flour does not lump.
Add the boiled lentils, salt and black pepper and cook, stirring.
15 minWhen the soup boils, add the noodles and cook until tender.
Melt the butter and warm the mint in it briefly. Ladle the soup into bowls, drizzle over the mint butter and serve hot.
2 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1740 (Afyonkarahisar Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026