Mercimek Recipes

MERCIMEK KOFTESI (LENTIL BALLS)

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.

TURKISH RED LENTIL SOUP RECIPE (MERCIMEK CORBASI)

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.

MERCIMEK

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.