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Lentils With Spinach

Sample Dishes from Turkish Cuisine

Lentils With Spinach (Mercimekli Ispanak Başı)

Green lentil1 1/2 cup260 gr
Water2 1/2 cup500 gr
Onion1 large size100 gr
Olive Oil8 tablespoon80 gr
Tomatoe paste3 tablespoon30 gr
Salt2 teaspoon12 gr
Spinach- -750 gr
Lemon juice3 tablespoon30 gr


Soak lentils overnight with 1 cup of water. Cook with 1 cup of water for 30 minutes or until tender. Set aside. Reserve liquid. Saute chopped onion in oil for 5 minutes in a covered pan stirring occasionally. Add lentils reserved liquid, tomato paste and salt; stir. Bring to boil. Stir in coarsely chopped spinach and stems. Simmer for 8-10 minutes. Add lemon juice before serving. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy315 cal
Protein15,5 g
Fat14,2 g
Carbohydrates35,2 g
Calcium157 mg
Iron7,18 mg
Phosphorus243 mg
Zinc3 mg
Sodium856 mg
Vitamin A10289 iu
Thiamine0,27 mg
Riboflavin0,34 mg
Niacin1,84 mg
Vitamin C35 mg
Cholesterol0 mg

Regional Characteristics:

The recipe is from Içel province. In summer, fresh tomatoes are used instead of tomato paste. It is served as a main dish for lunch or supper with pilaf and yogurt.