A simple Turkish green lentil stew with onion, tomato paste, bulgur, olive oil, and a hearty home-cooking texture.
10 min prep 32 min cook 45 min rest
Keeps the screen on · step-by-step guide · built-in timer
Rinse the green lentils, parboil them for 12 minutes, and drain the dark cooking water.
Dice the onion small and soften it in olive oil for 6 minutes.
Add the tomato paste and fry for 2 minutes, until its aroma opens up.
Add the lentils, bulgur, salt, black pepper, and hot water to the pot.
Cook kara simsek over low heat for 20 minutes, until the lentils and bulgur soften.
Chop the parsley, rest the dish for 5 minutes, and serve with pickles.
💡 Tip: Do not cook the lentils until they fall apart; intact grains make the dish sit firmly with the bulgur, almost like pilaf.
🍽️ Serving suggestion: Serve kara simsek as a simple legume table with pickles, raw onion, and chopped parsley.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~286
kcal calories
16
g protein
44
g carbs
5
g 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.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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