Best 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 (KIRMIZI MERCIMEK ÇORBASI)

Steps:

• In a large pot, bring to a boil 10 to 12 cups of water; add lentils, 2 teaspoons salt, cover and reduce heat, letting simmer for 30 minutes.
• Meanwhile, heat another pot, over medium heat, and add onions, cover with olive oil, and 1 teaspoon salt; once it begins to sizzle, reduce heat to low and cover for about 5 minutes.
• To the second pot, add bulgur, pepper, cayenne, and cumin; stir until lightly browned.
• Add tomatoes, tomato paste, parsley, and 4 cups chicken broth; bring to a boil, cover, reduce heat and simmer 15 minutes.
• Pour the contents of the second pot into the large soup pot with the lentils; cover and simmer until the bulgur and the lentils are soft, about an additional 40 minutes.
• You may add additional water if you like a thinner soup (as we do).
• Stir in lemon juice or vinegar; serve a dollop of yogurt with each serving, if desired.

RED LENTIL AND BULGUR SOUP - MERCIMEK CORBASI

Steps:

• Melt 2 tbsp butter in a pot over medium heat. Add cumin, garlic and onions and cook until onions are soft. Meanwhile, blanch the tomatoes and peel.
• Increase heat, and add tomato paste. Cook about 3 minutes until the paste darkens. Meanwhile, finely chop the tomatoes.
• Add tomatoes, broth, lentils, bulgur, and 4 cups of water. Bring to a boil, then simmer for 45 minutes over low heat. When the lentils are tender, season with salt and pepper to taste.
• Meanwhile, melt remaining 3 tbsp butter in saucepan. Remove from heat and stir in mint and paprika. Serve soup in bowls and drizzle with seasoned butter.

MERCIMEK ÇORBASı (TURKISH LENTIL SOUP)

Steps:

• 1. Place the lentils in a bowl of warm water and soak (an hour early, if possible) 2. Chop onions and garlic, saute in 2-3 spoonfuls of olive oil until soft, adding about 1 tbsp cumin as they become fragrant. 3. Add chopped tomato and cook for a few minutes until soft. 4. Add 2-3 cups of chicken stock and soaked lentils and bring to a boil; add 3-4 tablespoons of dried mint, 1 teaspoon dried chili pepper, and a dash or two of salt and pepper. Add 2-3 tablespoons tomato paste (optional, but nice). Add water (or more stock) to keep a soupy consistency. 5. Cook on medium heat for at least 30-40 minutes (like most things with lentils, it's better after a few hours, and best the next day), adding liquid as necessary. Season with more mint, chili, salt and pepper as needed, to taste. 6. When lentils are soft and the mixture has become creamy, turn down the heat. You can puree the soup in batches if you like; but it's also fine as is. 7. Serve with lemon slices (or just add a little lemon juice at the end) and topped with yogurt, more pulbiber/chili pepper flakes, and sumac.

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.

MERCIMEK SALATASI

Steps:

• Yesil mercimek ve bugday ayri ayri haslanacak. Sicakken kimyon ve yag eklenip karisacak. Digerleri dogranip eklenecek. Mercimek ve bugday miktari asagi yukari ayri olmali.