TUTMAÇ ÇORBASI (YOGURT SOUP WITH NOODLES AND GREEN LENTILS)

Ingredients
For the soup
2 cups Yogurt
1 Egg
½ cup Green lentils
1 tbsp. Flour
6 cups Water
2 tsp. Salt

For the homemade noodles
1 lbs. Flour
3 Eggs
2 tsp. Salt
¼ cup Water

For the sauce
2 tbsp. Butter
2 tsp. Dried mint                                            

Instructions
Noodle preparation
Sift the flour onto your worksurface. Make a well in the middle, then add the eggs and salt. Knead the dough until it yields a stiff dough.  Divide the dough into six equal pieces and let them rest for 20 minutes under a damp kitchen towel. Take the dough pieces and strech them until they are as thin as 0.2 inches. Keep the dough out until it dries slightly. Next, cut the dough pieces into 1.5 inch strips. Repeat this process for each of the dough pieces. Put the cut strips on top of each other, and starting from one end, cut thin strips, about 0.2 inches thick, all the way to the end. Repeat this process for the rest of dough strips.  Toss the cut noodles with flour, and spread on a clean cloth. Leave them to dry in a cool place.
Note: The unused noodles can be stored in an airtight container for about 5-6 months.

Soup preparation
Soak the green lentils overnight. The next morning, boil until cooked. Strain and set aside.

In  the soup pot, combine the yogurt, egg and flour. Whisk until well mixed. Pour the water in slowly and continue whisking until all the ingredients are incorporated.  Place the pot on medium heat, then add the boiled lentils and fresh noodles. Stir for a minute then let it boil until the noodles are cooked throughly. Add the salt and let it boil for a few more minutes, then take it off the heat.  In a small pan, melt the butter.  Add the dried mint to the melted butter and mix. Serve this on the soup.