'KELECO' RECIPE WITH GREEN LENTILS - Lentils With Walnut, Yogurt And Butter&Paprika Sauce

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'KELECO' RECIPE WITH GREEN LENTILS - Lentils With Walnut, Yogurt And Butter&Paprika Sauce

Music: Uzun Ince Bir Yoldayim - Asik VEYSEL
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you an amazing and nutritious recipe called 'KELECO'. Basically, it tastes like Turkish Manti (ravioli), but it's made with green lentils. And it is so easy to prepare compared to manti, no dough, no kneading or manti making. Hope you give this amazing recipe a try!

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INGREDIENTS (3-4 servings)
2 cups green lentils
1 cup walnuts
1 large onion
1 tbsp tomato paste
Sweet paprika
Olive oil, butter
Salt & pepper
Cumin
Dried mint flakes
Plain or thick yogurt (or garlicky yogurt)

DIRECTIONS
Rinse and drain the lentils.
Transfer into a pan, fill the pan with water and bring to a boil.
Once boiling, add a pinch of cumin and cook for 20 minutes over medium heat.
Meanwhile, chop the walnuts coarsely.
Cut onion into cubes.
Toast walnuts over medium low heat for about 3-4 minutes, stirring constanly, set aside.
Heat 2-3 tbsp olive oil in a large pan, add onion.
Sprinkle a pinch of salt and pepper.
Saute for about 6-7 minutes or until tender over medium low heat, stirring occasionally.
Sprinkle a good pinch of sweet paprika.
Add tomato paste and mix well.
Add 4-5 cups hot water.
Cover and simmer until the lentils are ready.
When the time is up, drain and transfer lentils into the pan with onion.
Sprinkle 1 tsp salt and a pinch of pepper, mix.
Add some more hot water, if lentils are not completely submerged.
Cover and simmer, for about 15 minutes or until the lentils are tender, over the lowest possible setting.
Check for doneness and seasoning, then turn off the heat.
Using a slotted spoon, transfer into a serving plate.
Sprinkle 2-3 tbsp walnuts on top.
Add 3-4 tbsp yogurt or garlicky yogurt.
Melt 1 tbsp butter, add 1 tsp sweet paprika and cook for about 1 minute, stirring constantly.
Drizzle with 2-3 tbsp butter&paprika sauce on top.
Sprinkle some dried mint flakes and hot paprika to taste, then serve.

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