Pomegranate molasses gives this Kilis lentil skillet a tangy finish over tender onions and herbs.
10 min prep 18 min cook 29 min rest
Keeps the screen on · step-by-step guide · built-in timer
First, boil the lentils for 18 to 20 minutes, keeping them firm.
Saute the onion in olive oil for 5 minutes until softened.
Add the pepper paste and cook for 2 minutes until its aroma opens.
Add the boiled lentils and pomegranate molasses to the pan and turn with the sauce for 4 minutes.
Let it stand for 3 minutes after removing from the heat so the hot sauce does not spread watery on the plate.
💡 Tip: Boiling the lentils firm prevents them from turning mushy in the pan.
🍽️ Serving suggestion: Serve hot with sumac onions.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~275
kcal calories
14
g protein
38
g carbs
8
g fat
7.5g
Sugar
8.7g
Fiber
33mg
Sodium
1.6g
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
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