Lentil and Noodle Soup

Ingredients

• 1 su bardağı yeşil mercimek · 87 kcal
• 1 su bardağı tam buğday erişte · 357 kcal
• 1 adet orta boy kuru soğan, yemeklik doğranmış · 40 kcal
• 2 yemek kaşığı zeytinyağı · 180 kcal
• 1 yemek kaşığı domates salçası · 21 kcal
• 1 tatlı kaşığı biber salçası · 4 kcal
• 6 su bardağı sıcak su · 476 kcal
• 1 yemek kaşığı kuru nane · 13 kcal
• 1 çay kaşığı tuz · 2 kcal
• 1 çay kaşığı pul biber · 6 kcal

Method

1. Boil the green lentils in a pot with plenty of water for 10 minutes to remove their dark juice, then drain.
2. In a deep pot, heat the olive oil and sauté the chopped onions until they soften and turn translucent.
3. Add the tomato and pepper pastes to the onions and sauté for 2 minutes until fragrant.
4. Pour in the hot water and add the drained lentils. Bring to a boil, then cover and simmer on medium-low heat for 15 minutes.
5. Add the whole wheat noodles, salt, and red pepper flakes. Cook for about 10 more minutes until the noodles are tender.
6. Stir in the dried mint, turn off the heat, and let the soup rest with the lid closed for 5 to 10 minutes before serving.

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