7 Best Rated
Dishes with 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, lunch, or dinner in rural parts of Turkey, especially in local eateries known as lokantas.Expand

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 Afghanistan, bolani is not only a popular street snack but it is also often prepared at home and usually served as a side dish. It is traditionally enjoyed warm, accompanied by coriander chutney and a creamy, mint-flavored Afghan yogurt dip called chakkah.Expand

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 spices, stock, and lentils. The stew is slowly simmered until the lentils become soft, and the dish is then usually enriched with a bit more berbere spices and niter kibbeh near the end of cooking. Misir wat is served warm and it's usually accompanied by injera flatbread on the side, which is used to scoop up the lentils. If desired, the stew cna be garnished with a dollop of creamy Ayib cheese on top.Expand

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 the spicy version of this dish, chili flakes are typically added for heat. Fresh parsley, dill, and spring onions are added near the end of the cooking process for a refreshing flavor. Mercimek köfte are very popular in Turkey, where they are usually served cold as appetizers at social gatherings. They are traditionally eaten with lettuce and a squeeze of lemon juice.Expand

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 unhappily married woman named Ezo who lived in the village of Dokuzyol near Gaziantep in the early 20th century. It is believed that Ezo used to make this soul-warming soup in a desperate effort to win over her mother-in-law's cold heart. Ezo's story was often depicted in films and lamented in folksongs, and her name still lives on in this flavorful dish. Today, apart from being served as a warm starter or even as a breakfast meal, Ezogelin çorbası is traditionally prepared as soul food for the young brides-to-be in order to sustain them for the marital journey that lies ahead.Expand

Dal adas is a hearty lentil stew originating from southern Iran, a region known for its rich culinary heritage shaped by diverse cultural influences and abundant local ingredients. This dish centers around red or brown lentils cooked until tender, combined with sautéed onions, garlic, and a fragrant mix of spices such as turmeric, cumin, and sometimes cinnamon, creating a warm and comforting meal that reflects the flavors and traditions of southern Iranian cuisine. The history of dal adas in southern Iran is closely tied to the agricultural practices and dietary habits of communities that have relied on lentils as a vital protein source for centuries. Over time, local cooks adapted this staple by incorporating regional spices and sometimes adding vegetables or dried limes to enhance the flavor complexity. Dal adas became a common dish in households and markets, valued not only for its sustenance but also for its ability to bring warmth and comfort, especially during cooler months or festive occasions. Preparation of dal adas typically involves rinsing and simmering lentils with sautéed onions and garlic, then seasoning the stew with turmeric, cumin, and occasionally cinnamon or dried lime for a distinctive tang. The lentils are cooked until soft and creamy, sometimes with the addition of vegetables like tomatoes or carrots. Fresh herbs such as cilantro or parsley are often added just before serving to brighten the dish. Dal adas is usually accompanied by flatbread or rice, allowing diners to enjoy the stew as part of a balanced meal.Expand

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 until tender. The tomato paste is added to the pot and cooked with the onions, followed by the washed and drained red lentils, rice, and water. The mixture is covered and simmered over low heat until both the lentils and the rice become fully cooked and tender. Before serving, lemon juice, cumin, and salt are added to the pot, mixed, and the pot is then removed from the heat source. If properly prepared, mahluta should have a chunky and slightly thick consistency. If desired, the rice can be replaced with bulgur.Expand