Afyonkarahisar-Style Sakala Çarpan Lentil and Noodle Soup
The Turkish Culture Portal also records this Afyonkarahisar soup as sakala sarkan. Whole lentils and short egg noodles sit in a light broth with onion and a little flour. This home adaptation uses drinking water in place of stock, cooked and drained lentils, and less butter. It makes 4 servings, with 10 minutes of prep and about 24 minutes on the stove. Add the mint off the heat, without blooming it separately in butter. Why add the lentils last?The lentils are already cooked. Adding them after the noodles helps them stay whole. Related recipe and regional referenceGreen lentil soup with spinach and bulgur · Turkish Culture Portal’s Afyonkarahisar recipe Nutrition values are catalog estimates. The catalog lacks fiber and sodium data for the noodles and sodium data for the salt.
Ingredients
Ingredients
Step-by-Step Method
Soften the onion
Dice 100 g onion finely. Melt 25 g butter in a pot over medium heat and cook the onion for about 6 minutes until soft and translucent.
Cook the flour and add water
Sprinkle in 10 g flour and cook for 1 minute, stirring constantly. Gradually whisk in 1000 g water, adding small splashes at first to keep the mixture smooth. Add 5 g salt and bring to a boil over medium-high heat.
Cook the noodles
Stir in 90 g dried egg noodles and turn down the heat. Simmer for about 8–10 minutes, using the package timing and noodle thickness as a guide. Bite into one to check that the center is no longer hard.
Add the lentils and mint
Add 250 g cooked, drained green lentils. Once the soup returns to a gentle simmer, heat for about 2 minutes. Turn off the heat and crumble in 1 g dried mint. The lentils should hold their shape and the broth should still pour easily.
Chef's Tips & Tricks
Noodles continue to absorb liquid as they sit. Serve while the broth still runs freely off a ladle.