Green Lentil Noodle Soup Calories

To make green lentil noodle soup, simmer rinsed green lentils until nearly tender, then add noodles and cook until soft. Many Turkish versions start with sautéed onion and tomato paste; add hot water or broth as needed to maintain a soupy consistency.

The noodles in green lentil noodle soup are often erişte, Turkish homemade egg noodles cut into short pieces. Packaged egg noodles or small pasta can work as substitutes, but check their cooking time because thin noodles soften faster.

Add the noodles to green lentil noodle soup only when the lentils are almost tender, and cook them just until done. If you are preparing the soup ahead, cook and store the noodles separately, then combine them when reheating.

Yes, canned lentils work in green lentil noodle soup, but add them after the onion and broth have simmered rather than cooking them from the start. They are already tender, so give them just enough time to heat through before adding the noodles.

Yes, green lentil noodle soup is associated with Turkish home cooking, where erişte—short homemade noodles—is a familiar ingredient. Its exact name, seasoning and thickness can differ between regions and families, so there is no single fixed recipe.

Green lentil noodle soup pairs well with crusty bread, a crisp salad or pickled vegetables. For a Turkish-inspired meal, serve it with a small bowl of yogurt on the side, unless the soup is made with ingredients that do not suit your meal.

Yes, you can freeze green lentil noodle soup, though the noodles may turn soft after thawing. For a better texture, freeze the lentil soup before adding noodles and cook fresh noodles in it when you reheat the base.

Green lentil noodle soup keeps for about 3–4 days in a covered container in the refrigerator. The noodles absorb liquid as it sits, so loosen individual portions with a little water or broth while reheating.

Yes, green lentil noodle soup can be made without tomato paste. Sauté onion in oil, then use broth and seasonings such as dried mint, black pepper or paprika; the soup will have a lighter, less tomato-forward flavor.