Green Lentil Pilaki
Sample Dishes from Turkish Cuisine
Green
Lentil Pilaki (Yeşil Mercimek Pilaki)
| Ingredients | Measure | Amount |
| Green lentil | 2 cup | 340 gr |
| Water | 5 cup | 1 kg |
| Onion | 2 medium size | 120 gr |
| Garlic | 2 clove | 6 gr |
| Carrot | 2 small size | 120 gr |
| Potato | 1 large size | 140 gr |
| Tomato paste | 1 tablespoon | 10 gr |
| Salt | 2 teaspoon | 12 gr |
| Olive Oil | 8 tablespoon | 80 gr |
| Mint | 1 tablespoon | 1.3 gr |
| Lemon | 1 medium size | 50 gr |
Preparation
Instructions:
Soak lentils overnight with 2 cups of water. Cook with 1 cup of water in a pressure
saucepan for 25 minutes. Set aside. Reserve liquid. Saute chopped onion in oil
for 2-3 minutes in a large saucepan, stirring occasionally. Add tomato paste;
mix well. Season with salt. Stir in lentils with reserved liquid, pared and
cubed carrots and potato curshed garlic, mixing thoroughly. Add 1 cup of hot
water. Cover and simmer for 20 minutes or until vegetables are tender. Remove
from heat. Sprinkle with crushed mint. Serve cold with lemon wedges.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 310 cal |
| Protein | 14,9 g |
| Fat | 10,7 g |
| Carbohydrates | 40,8 g |
| Calcium | 62 mg |
| Iron | 4,48 mg |
| Phosphorus | 238 mg |
| Zinc | 2 mg |
| Sodium | 778 mg |
| Vitamin A | 1934 iu |
| Thiamine | 0,22 mg |
| Riboflavin | 0,13 mg |
| Niacin | 1,55 mg |
| Vitamin C | 4 mg |
| Cholesterol | 0 mg |
Regional Characteristics:
The recipe comes
from Nevşehir province. lt is served cold with lemon as a second dish after
a cereal-yogurt soup and/or köfte dishes. Sometimes served warm.