Baked Lentil Dumplings (Home Version)
Small, closed lentil dumplings baked first until golden, then finished in hot water. Serve with garlic yogurt and red-pepper butter, with extra yogurt and herbs on the side.
The Turkish pantry
Dry Green Lentils
Whole dried lentils that hold their shape for salads and hearty dishes.
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These are dry, uncooked whole green lentils. They must be cooked for a finished lentil salad; they are different from cooked lentils and split red lentils.
Types & forms
Whole dry green lentils
Their intact skins help keep the cooked grains distinct.
Cooked lentils
Already hydrated and cooked, so their weight and method differ from dry lentils.
What to look for when buying
- Choose intact grains in a clean, dry package.
- Check that the package says whole green lentils, rather than split lentils.
Prepare & cook
- Sort through the lentils, removing small stones and damaged grains, then rinse.
- Follow the recipe’s soaking and simmering method. Lentils generally do not require soaking, although a particular recipe may include it.
- For salads, check during cooking and drain when tender while the grains still hold together.
Store it well
- Keep dry lentils in their sealed package or an airtight container in a cool, dark, dry place.
Substitutions depend on the dish
Split red lentils
They break down more readily and will not give the same whole-grain salad texture.
Cooked green lentils
Use in a recipe written for cooked lentils; do not replace a dry cup with a cooked cup.
Nutrition
Nutrition values are not provided for this ingredient guide.
Cook with Dry Green Lentils
Green Lentil and Bulgur Pilaf
A plain, buttered pilaf of coarse bulgur and whole green lentils. The lentils are boiled separately, then folded into the bulgur as the cooking liquid is absorbed.
Green Lentil and Bulgur Soup
A Uşak soup of dry green lentils and coarse bulgur with onion, red pepper paste and dried mint.
Green Lentil and Noodle Soup
An Afyon soup of whole green lentils and thin dried erişte noodles, with onion, tomato paste and flour. A little mint butter can be spooned over each bowl.
Green Lentil Pilaf with Poppy-Seed Oil
Dry green lentils are soaked and simmered, then cooked with coarse bulgur in their own liquid. Hot cold-pressed poppy-seed oil is stirred through, and the pilaf rests under a paper towel so the grains stay separate.
Green Lentil Salad
Whole green lentils with tomato, onions and parsley in a cumin, mint and lemon dressing.
Green Lentils with Egg Noodles
A hearty soup of green lentils and dried erişte, with onion, tomato paste, chicken stock and dried mint.
Lamb, Lentil and Chard Stew
A Van-style pressure-cooker stew of lamb, green lentils, wheat, cooked chickpeas and chard, finished with strained yogurt, garlic and red pepper butter.
Lentil and Bulgur Pilaf with Onions
A Kilis pilaf of green lentils and coarse bulgur with soft, sweet onions, olive oil and a little butter and tomato paste.
Lentil and Noodle Soup with Tarragon
An Erzurum household soup of whole green lentils, hand-cut egg noodles and small beef meatballs, finished with onion and tarragon butter.
Poppy-Paste Pastries with Lentils
Thin, folded Afyon pastries filled with green lentils and onion, with olive oil and yellow poppy paste between the layers.
Smooth Green Lentil Soup
A smooth green lentil soup. Dried green lentils are simmered with onion and carrot, then puréed and strained. The soup is thickened with butter, oil and toasted flour, then loosened with chicken stock. It is finished with butter warmed with paprika, mint and red pepper flakes.