Red Bean - Lentil Soup
Sample Dishes from Turkish Cuisine
Red
Bean - Lentil Soup (Çatal
Aşı)
| Ingredients | Measure | Amount |
| Green lentil | 1/3 cup | 60 gr |
| Cranberry or pinto beans | 1/3 cup | 60 gr |
| Dövme | 1/2 cup | 90 gr |
| Water | 7 cup | 1400 gr |
| Tomato paste | 1 1/2 tablespoon | 15 gr |
| Salt | 2 teaspoon | 12 gr |
| Onion | 1 medium size | 75 gr |
| Butter or margarine | 4 tablespoon | 40 gr |
| Mint | 1 tablespoon | 1.3 gr |
| Red pepper | 1/2 teaspoon | 1 gr |
Preparation
Soak beans, lentils
and dövme overnight with 2 cups of water. Cook in a pressure saucepan, over
low heat with remaining water for 45-50 mirıutes or until tender. Add tomato
paste and salt; stir. Brown chopped onion in margarine for 3-4 minutes. Stir
in crushed mint and red pepper. Sprinkle over soup before serving. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 177 cal |
| Protein | 6,8 g |
| Fat | 6,4 g |
| Carbohydrates | 24,6 g |
| Calcium | 26 mg |
| Iron | 1,80 mg |
| Phosphorus | 130 mg |
| Zinc | 1 mg |
| Sodium | 789 mg |
| Vitamin A | 208 iu |
| Thiamine | 0,17 mg |
| Riboflavin | 0,07 mg |
| Niacin | 0,83 mg |
| Vitamin C | 1 mg |
| Cholesterol | 0 mg |
Regional Characteristics:
The recipe is
taken from the Western Black Sea Region. In Turkish "Aş" means "dish". "Çatal"
means 'fork". The name probably comes form the fact that two kinds of legumes
and one cereal are used in making the soup.