This Bilecik dish cooks lentils briefly in tomato sauce into a soft spoonable pot meal.
10 min prep 22 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Rinse and drain the lentils, checking for skins and stones.
Cook the onion and tomatoes in oil for 6 minutes.
Add the lentils and hot water, then close the lid.
Cook the dish for 15 minutes, lowering the heat so the lentils do not fall apart.
Turn off the heat, rest for 5 minutes, and serve with yogurt.
Use a wide spoon when transferring the cokertme to the plate so the lentils are not crushed.
💡 Tip: Leaving the lentils firm gives the dish a livelier texture.
🍽️ Serving suggestion: Serve warm with lemon and chopped parsley on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~196
kcal calories
10
g protein
25
g carbs
5
g fat
5.1g
Sugar
7.2g
Fiber
13.8mg
Sodium
0.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?