Mercimek Recipes

MERCIMEK KOFTESI (LENTIL BALLS)

Mercimek Koftesi (Lentil Balls) image

Provided by Joan Nathan

Time 1h

Yield About 40 lentil balls, 8 to 10 appetizer servings

Number Of Ingredients 13

Ingredients

2 cups red lentils
Salt
1 cup fine bulgur
1/2 cup olive oil
1 medium onion, finely chopped
1 tablespoon tomato paste
2 tablespoons Biber Salcasi, Turkish red pepper paste (not harissa), or a mix of puréed roasted hot and sweet red peppers
1 teaspoon cumin
1/2 teaspoon crushed red pepper (optional)
Black pepper to taste
1/2 cup scallions, finely chopped
1 cup finely chopped fresh parsley
Romaine or other small cupped lettuce leaves

Steps:

In a small saucepan, combine the lentils, 1/2 teaspoon salt and 4 cups of water. Bring to a boil and then simmer uncovered over low heat, stirring occasionally, until the lentils are soft and have absorbed most of the water, about 10 minutes. Stir in the bulgur and remove from the heat. Cover and set aside until the bulgur is very soft, 15 to 20 minutes.
In a small skillet over low heat, heat the oil and add the onion, sautéing until soft, about 3 minutes. Add the tomato and pepper pastes and mix well. Remove from the heat and cool. Add cumin, crushed red pepper and black pepper. Season with salt to taste.
Add the onion mixture to the lentil mixture and toss to mix. Add the scallions and parsley, mixing gently. Line a platter or individual serving plates with lettuce leaves. With dampened hands, form the lentil mixture into oval walnut-size balls, placing them on top of the lettuce. Serve immediately, or cover lightly and refrigerate up to one hour.

Nutrition Facts : @context http, Calories 73, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 3 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 53 milligrams, Sugar 0 grams

TURKISH RED LENTIL SOUP RECIPE (MERCIMEK CORBASI)

Turkish Red Lentil Soup Recipe (Mercimek Corbasi) image

Turkish lentil soup is ready in 30 minutes and is so easy to make. You can make this healthy and delicious soup with just a handful of ingredients.

Provided by Shadi HasanzadeNemati

Categories Appetizer Soup

Time 35m

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
1 large onion (chopped )
1/2 tbsp tomato paste
1 carrot (chopped)
1 1/2 cups red lentils
1 tsp salt
1 tsp cumin
1 tsp Aleppo pepper
1/2 tsp black pepper
6 cups water

Steps:

Heat olive oil in a pot over medium heat.
Saute onion until golden. Add tomato paste and cook for a minute.
Add in carrots and cook for a couple of minutes.
To the onion and carrot, add the red lentils, salt, pepper, cumin, Aleppo pepper and black pepper. Stir well and cook for a minute.
Pour in the water and bring the soup to simmer. Cook covered on medium heat for 20 minutes. Uncover and cook for another 10 minutes until the lentils are completely cooked.
Blend the soup in the blender or using an immersion blender until it's creamy and smooth.
Serve warm with a squeeze of lemon.

Nutrition Facts : Calories 327 kcal, Carbohydrate 47 g, Protein 18 g, Fat 8 g, SaturatedFat 1 g, Sodium 641 mg, Fiber 22 g, Sugar 4 g, ServingSize 1 serving

MERCIMEK

MERCIMEK image

Categories Soup/Stew Vegetable

Yield 6-8 BOWLS

Number Of Ingredients 17

Ingredients

1 CUP RED LENTILS (PICKED THROUGH FOR ROCKS AND DEBREE)
6 CUPS WATER
1 MEDIUM TO LARGE ONION CHOPPED
1 MEDIUM CAROT PEELED AND GRATED
2 CUBES CHICKEN OR VEGETABLE BOUILLON
SALT TO TASTE
SUAUCE (FOLLOWS)
LEMON SLICES, FOR SERVING
1 AND 1/2 TABLESPOON BUTTER
1 TABLESPOON FLOUR
1 TABLE SPOON TOMATO PASTE
1 CLOVE GLARIC, CRUSHED
1 TEASPOON DRIED MINT FLAKES
1/2 TEASPOON CRUSHED RED PEPPER FLAKES OR TO TASTE
SALT TO TAST
BLACK PEPPER, TO TASTE
2 CUPS WATER

Steps:

PLACE THE LENTILS IN A STRAINER AND RINSE UNDER COLD WATER TO REMOVE EXCESS STARCH. RINSE UNTIL THE WATER RUNS CLEAR. PUT THE LENTILS IN A LARGE POT; ADD 6 CUPS WATER, ONION, CARROT, BOUILLON CUBES AND A TOUCH OF SALT. BRING TO BOIL, AND SKIM OFF ANY SCUM THAT RISES TO THE TOP. SIMMER UNTIL LENTILS ARE VERY SOFT, ALOST FALLING APART, ABOUT 1 HOUR, OR MORE AS NEEDED _____________________________________ FOR SAUCE: IN A SEPARATE SAUCEPAN, HEAT THE BUTTER WHISK IN THE FLOUR AND STIR VIGOROUSLY FOR ABOUT 30 SECONDS. DO NOT ALLOW THE FLOUR TO BURN. ADD THE TOMATO PASTE, GARLIC,DRIED MINT, RED PEPPER FLAKES, SALT AND PEPPER. SAUTE THE MIXTURE FOR 2 TO 3 MINUTES, THEN STIR IN THE 2 CUPS WATER. ADD THIS MIXTURE TO THE LENTILS AND CONTINUE TO COOK, STIRRING, FOR SEVERAL MINUTES OVER MEDIUM HEAT. SERVE, GARNISHED WITH SLICES OF FRESH LEMON, TO BE SQUEEZED INTO THE SOUP.

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