Hatay mahulta (red lentil and rice soup)
Serves 4Official
Ingredients
- 320 gRed lentils
- 40 gRice
- 110 gOnion
- 84 gLemon
- 1,000 gWater
- 91.3 gOlive oil
- 2 gGround cumin
- 10 gRed pepper flakes
- 5 gSalt
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
- Water60%
- Red lentils19%
- Onion 7%
- Olive oil 5%
- Lemon 5%
- Rice 2%
- Red pepper flakes 1%
- Salt 0%
- Ground cumin 0%
Ingredients by weight, heaviest at the bottom.
Method
Pick over and rinse the lentils and rice.
Add the salt and cumin to the water and cook the lentils and rice on low heat until thick.
Near the end squeeze in the juice of the lemon; take off the heat and whisk a few times.
In a separate pan sauté the chopped onion in olive oil without browning, add the chili flakes and pour over the soup.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1803 (Hatay Valiliği)Accessed: November 2, 2026
Last changed: November 1, 2026