Ingredients	Measure	Amount
Red split lentils	1/2 cup	90 gr
Bulgur	1/3 cup	50 gr
Water	6 cup	1200 gr
Onion	1 small size	30 gr
Salt	23 teaspoon	12 gr
Butter or margarine	4 tablespoon	40 gr
Flour	2 tablespoon	12 gr
Tomatoe paste	2 tablespoon	20 gr
Mint	1 1/2 tablespoon	2 gr
Red pepper	1/2 teaspoon	1 gr
Lemon juice	2 tablespoon	20 gr

Preparation

Combine red split lentils and bulgur in a saucepan. Add water and simmer uncovered for 10-15 minutes or until tender. Remove scum with a perforated spoon. Stir in chopped onion. Season with salt. Simmer for 40 minutes or until lentils and onion are tender. Melt margarine in a skillet. Stir in flour blending well. Brown lightly. Add tomato paste, crushed mint and red pepper; mix well. Sprinkle over soup. Serve hot with lemon juice.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy	142 cal
Protein	5,0 g
Fat	5,8 g
Carbohydrates	18,4 g
Calcium	17 mg
Iron	1,53 mg
Phosphorus	89 mg
Zinc	1 mg
Sodium	789 mg
Vitamin A	231 iu
Thiamine	0,08 mg
Riboflavin	0,06 mg
Niacin	0,78 mg
Vitamin C	1 mg
Cholesterol	0 mg

Regional Characteristics:

This soup comes from the Southeast of Anatolia. However it is cooked in all parts of the country.

Back to Samples From Turkish Cusine