Green Lentil Soup with Noodles

This soup has always been a staple in my kitchen. Green lentils simmer with onions, garlic, and tomatoes until tender, then I add erişte (Turkish egg noodles) for extra heartiness. A touch of dried mint at the end brings the whole bowl together. It’s simple, filling, and tastes even better the next day.

Green lentil soup with erişte noodles and dried mint, served hot in a bowl

Ingredients

• 1 cup green lentils, rinsed

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 can (400g) diced tomatoes

• 1 tablespoon tomato paste

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 liter water or vegetable broth

• 1/2 cup erişte (Turkish egg noodles)

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1 teaspoon dried mint

Instructions

1. Heat olive oil and butter in a large pot over medium heat. Add onion and garlic, cook 3–4 minutes until soft.

2. Stir in tomato paste and diced tomatoes. Cook 2–3 minutes.

3. Add broth and lentils. Bring to a boil, then lower heat and simmer 25–30 minutes, until lentils are tender.

4. Add erişte, salt, and pepper. Cook 7–8 minutes until the noodles are done.

5. Stir in dried mint and serve hot.

Tips & Variations

• Add diced carrots or spinach for more vegetables.

• A pinch of cumin or smoked paprika works well with the tomato base.

• Use all olive oil instead of butter for a vegan version.

Why I Keep Coming Back to This Soup

• Filling and nourishing: Lentils make it hearty enough to be a full meal.

• Everyday comfort: The tomato base, noodles, and dried mint give it that homestyle flavor I grew up with.

• Flexible: You can keep it simple, or add vegetables and spices depending on what you have.

• Better the next day: The flavors deepen as it rests, making it perfect for meal prep.