Red lentils that can be used in soups, breads and salads is rich in sodium, potassium, protein, magnesium, vitamin C, iron, calcium, vitamin A and B12.
Wash with plenty of water before cooking. No need to soak. It cooks in about 30 minutes. Add the salt close to cooking to prevent opening the shell.
A DELICIOUS INFORMATION
Red lentils are one of the oldest plants from ancient times. It throughout the world from Turkey, Syria and Iraq between 8500-6000 BC.
A PREPARTION FROM TURKISH CUISINE
- 1.5 water glass of Legurme red lentil
- 3 water glass of hot water
- 1.5 water glass of fine bulgur
- 2 onions
- 1 tea glass of olive oil
- 1 tablespoon of paprika paste
- 1 tablespoon of tomato paste
- 5 spring onions
- 1/2 bunch of parsley
- 1.5 dessert spoon of salt
- 1 teaspoon of chili pepper
- 1 teaspoon of cumin
- 1 teaspoon of pepper
Boil the red lentils that you wash in plenty water. Add fine bulgur when nearly boiled down and take lentils from the stove. Add fine bulgur over it. Leave it for 15 minutes with lentils to swell the fine bulgur in the pot with its lid on. Heat the olive oil in a pan. Roast the cubed onions. Add respectively paprika paste, tomato paste, salt, chili pepper and cumin. Roast the mix with onions for 3-4 minutes. Add mix with paste and onion to the mix with swollen bulgur and lentils. Add finely chopped spring onion and parsley. Mix all ingredients until become meaty. Take walnut-sized pieces form the mix you prepared and shape them.
Enjoy your meal.