Çeşmi Nigar Soup - How Many Calories?

What is Çeşmi Nigar soup?

Çeşmi Nigar combines red lentils with a milk, egg-yolk and lemon mixture. The referenced recipe also uses onion, flour and cooking oil, with butter and tomato paste added for serving. Compared with plain lentil soup without flour, the finishing mixture changes both texture and the nutrition calculation.

Calories in a weighed bowl

Lokma's archived recipe table gives 60 kcal, 2.59 g protein and 1 g fibre per 100 g. A weighed 200 g bowl provides about 119 kcal; 250 g provides 149 kcal. Enter grams in the calculator to distinguish a deep bowl from a small soup cup. The figures represent one recipe with particular lentil, water and fat quantities.

Milk-free and egg-free versions

Omitting milk, replacing it with yogurt or reducing the egg yolks changes the recipe. The table cannot tell you the precise reduction in calories from an unspecified substitution. Lactose-free milk still contains milk protein, so it does not remove the milk allergen. Check flour, milk and egg ingredients when buying prepared soup or ordering it in a restaurant.

The yoghurt-and-rice yayla soup with meat stock is a separate recipe; replacing this soup’s milk alone does not give that recipe’s values.

Bread, croutons and added fat

Weigh bread slices and count croutons and any extra drizzle of oil alongside the bowl. Butter already included in the reference recipe should not be counted twice; add only the extra amount you use. For a homemade pot, divide the ingredients' total energy by the finished soup's weight in grams and multiply by 100. Starting water volume does not establish the final weight because some water evaporates during cooking.

If serving walnut bread alongside, calculate the slice from its own product panel rather than the soup table.

Source note: The archived Lokma 2021 recipe table reports 59.7 kcal and 87.1 g water per 100 g. A redesigned version incorrectly lists 339 g water under a 100 g heading; that contradictory table was excluded. The internally consistent older recipe calculation is an explicit historical example, not laboratory analysis or a universal soup profile. Sugars and saturated fat were not reported; vitamin A without a defined RE/RAE basis was not converted.