Turkish Green Lentils Soup With Vermicelli
This Turkish Green Lentils Soup With Vermicelli is packed with rich flavor, and it’s hearty enough to be eaten by itself for dinner.
Servings 6 Servings
Calories 176kcal
Equipment
- Large Pot or Dutch Oven
Ingredients
- 1 Cup Green Lentils; washed and drain
- 1 ½ tsp. Tomato Paste
- 4 Oz. Pasta (Vermicelli); thin spaghetti, rice noodles, etc.
- 4 Tbsp. Unsalted Butter
- 1 Tbsp. Olive Oil
- 8 Cups Water; or broth
- Salt and Pepper To Taste
- 1 Tbsp. Dried Cilantro
- 1 tsp. Red Pepper Flakes
Instructions
- Start by washing the Green Lentils with cold water at least two times.Bring 6 cups of water to a boil in a Dutch Oven or large pot over high heat. Wash the green lentils at least two times and drain.Add the washed green lentils, salt and pepper to taste, as well as the tomato paste to the water; mix to combine. Cover the pot with a lid and reduce the heat to medium-low; cook for 25 minutes.
- After 25 minutes, add the pasta and the remaining 2 cups of water, stir well, cover, and cook for an additional 10 minutes.After 10 minutes, taste and add more salt and pepper, if needed. Remove the soup from the heat and set aside.In a small skillet over medium heat, melt the butter and oil, then stir in the red pepper flakes and cilantro flakes.Drizzle the herb pepper-infused oil over the soup in a bowl just before serving.
Notes
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**** Calories are estimated per serving
Nutrition
Serving: 6Servings | Calories: 176kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 55mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 6mg | Iron: 2mg