Konya tandır soup (lentil, chickpea, bean and bulgur soup)
Ingredients
- 200 gGreen lentils
- 50 gChickpeas
- 50 gWhite beans
- 25 gButter
- 220 gOnion
- 80 gBulgur
- 7 gGround cumin
- 5 gGround black pepper
- 10 gSalt
- 1,500 gWater
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
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
- Water70%
- Onion10%
- Green lentils9%
- Bulgur 4%
- Chickpeas 2%
- White beans 2%
- Butter 1%
- Salt 0%
- Ground cumin 0%
- Ground black pepper 0%
Ingredients by weight, heaviest at the bottom.
Method
Wash the lentils, chickpeas and dried beans and soak them in water for a day.
24 hIn a clay pot, melt the butter and fry the onions well. Add the washed and drained bulgur and stir.
Add the lentils, beans, chickpeas, water, cumin and black pepper. When it starts to boil, put the lid on.
Cook over low heat for about an hour.
1 hAdd the salt and cook for 10 more minutes.
10 minTake it off the heat, rest it for 15 minutes and serve hot.
15 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1112 (Konya Büyükşehir Belediyesi)Accessed: November 3, 2026
Last changed: November 1, 2026