Red Lentils

Mercimek çorbası is a beloved Turkish soup made with red lentils, chicken stock, onions, and carrots. It is often seasoned with salt, pepper, cumin, or paprika. Easy to prepare, filling, and warming, the soup is consumed for breakfast, lunc... READ MORE

The Afghan bolani is a stuffed, pan-fried flatbread made with unleavened dough that is typically filled with a mixture of potato mash and various other ingredients such as spinach, spring onions, pumpkin, or even green or red lentils. In Afghanist... READ MORE

Misir wat or tsebhi birse nis a traditional and Eritrean dish and a type of wat (Ethiopian and Eritrean stew). In order to prepare it, onions are sautéed in niter kibbeh clarified butter, followed by garlic, ginger, tomato paste, berbere sp... READ MORE

This Turkish dish consists of oval-shaped patties made from a doughy mixture of boiled red lentils and bulgur. The köfte mixture is seasoned with a pinch of salt and flavored with sautéed onions, tomato paste, and a pinch of cumin. In ... READ MORE

A great example of Turkish regional cuisine, Ezogelin çorbası is a hearty, mint-flavored soup made with red lentils, bulgur, pepper paste, and various Turkish spices. The origins of this classic Turkish winter dish are attributed to an unha... READ MORE

Hyderabadi haleem is an Indian savory stew originating from Hyderabad, where it was brought over by the Chaush people during the rule of the Nizams. The dish is made with meat, lentils, and wheat, and it's usually slow-cooked in a single pot overn... READ MORE

Mahluta is a traditional soup hailing from Türkiye. The soup is usually made with a combination of red lentils, onions, tomato paste, rice, olive oil, lemon juice, cumin, and salt. The onions are finely chopped and sautéed in olive oil... READ MORE

Panchmel dal is a traditional lentil-based dish originating from Rajasthan. The word panch means five, referring to five types of lentils used for the curry – mung dal (split green lentils), masoor dal (split red lentils), chana dal (split b... READ MORE