Helle Soup
Sample Dishes from Turkish Cuisine
Helle
Soup (Helle
Aşı)
| Ingredients | Measure | Amount |
| Green lentil | 2/5 cup | 70 gr |
| Water | 6 cup | 1200 gr |
| Butter or margarine | 4 tablespoon | 40 gr |
| Flour | 2/3 cup | 75 gr |
| Salt | 2 teaspoon | 12 gr |
| Mint | 1 1/2 tablespoon | 2 gr |
| Red pepper | 1/2 tablespoon | 1 gr |
Preparation
Soak lentils overnight
with 1 cup of water. Cook over low heat with remaining water for 35-40 minutes
or until tender. Set aside. Brown flour lightly in margarine for 3-4 minutes,
stirring constantly. Combine with lentils; stir. Season with salt. Simmer for
10 minutes, stirring occasionally. Sprinkle with crushed mint and red pepper
before serving. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 136 cal |
| Protein | 4,6 g |
| Fat | 5,7 g |
| Carbohydrates | 16,9 g |
| Calcium | 12 mg |
| Iron | 0,96 mg |
| Phosphorus | 60 mg |
| Zinc | 1 mg |
| Sodium | 786 mg |
| Vitamin A | 141 iu |
| Thiamine | 0,05 mg |
| Riboflavin | 0,03 mg |
| Niacin | 0,38 mg |
| Vitamin C | 0 mg |
| Cholesterol | 0 mg |
Regional Characteristics:
This soup is
cooked in Çorum province especially for sick people. In Samsun province lentil is
substituted for rice and browned ground meat called "kavurma" is also added.