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Afyon 'sakala carpan' lentil noodle soup

Serves 4Official

Ingredients

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

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Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water75%
  2. Beef bone stock 7%
  3. Green lentils 5%
  4. Onion 4%
  5. Pasta 3%
  6. Tomato paste 2%
  7. Sunflower oil 2%
  8. Wheat flour 2%
  9. Butter 1%
  10. Salt 0%
  11. Dried spearmint 0%
  12. Ground black pepper 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Rinse and drain the lentils, then boil them in the water in a separate pot until soft.

    30 min

  2. Finely chop the onion and sauté it in the oil over low heat.

    5 min

  3. Add the tomato paste and flour and keep stirring over the heat.

    3 min

  4. Add the stock and water a little at a time, stirring so the flour does not lump.

  5. Add the boiled lentils, salt and black pepper and cook, stirring.

    15 min

  6. When the soup boils, add the noodles and cook until tender.

  7. 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.

Last changed: November 1, 2026

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