Tutmac Soup (Yogurt, Lentil and Noodle)

The balanced combination of protein-rich lentils and noodles with a comforting yogurt liaison offers a wholesome, easily digestible meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1/2 cup dry green lentils (100 g) · 352 kcal in the whole recipe
• 3/4 cup dry egg noodles (80 g) · 307 kcal in the whole recipe
• 1 cup plain yogurt (250 g) · 150 kcal in the whole recipe
• 1 whole egg (50 g) · 72 kcal in the whole recipe
• 1 tbsp all-purpose flour (10 g) · 35 kcal in the whole recipe
• 1 tbsp butter (14 g) · 100 kcal in the whole recipe
• 1 tsp dried mint, 1 tsp salt, and 6 cups water

Method

1. Wash the green lentils, place them in a pot with 6 cups of water, and simmer over medium heat for about 20 minutes until tender.

   

2. Add the dry noodles to the cooked lentils and simmer for 8-10 minutes until the noodles soften.

   

3. In a bowl, whisk together the plain yogurt, egg, and flour until smooth; temper with a ladle of warm soup broth, then gradually stir into the pot.

   

4. Season with salt and simmer on low heat for a few minutes; melt the butter in a small pan, sizzle the dried mint briefly, and pour over the soup.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.