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Lentils With Squash

Sample Dishes from Turkish Cuisine

Lentils With Squash (Mercimekli Kabak)

Green lentil1 1/2 cup260 gr
Water3 cup600 gr
Onion2 medium size150 gr
Olive Oil8 tablespoon80 gr
Tomatoe paste4 tablespoon40 gr
Summer squash5 medium size1 kg
Salt1 2/3 teaspoon10 gr
Garlic8 clove24 gr
Lemon juice6 tablespoon60 gr


Soak lentils overnight with 1 1/2 cup of water. Cook with 1 cup of water for 40 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 pasta and salt; stir. Bring to boil. Stir in squash, cut into 2 1/2 cm (1 inch) cubes. Simmer for 20 minutes. Add crushed garlic, lemon juice just before removing from heat. Sprinkle with crushed mint. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy313 cal
Protein13,2 g
Fat14 g
Carbohydrates36,5 g
Calcium88 mg
Iron4,6 mg
Phosphorus224 mg
Zinc2 mg
Sodium626 mg
Vitamin A924 iu
Thiamine0,23 mg
Riboflavin0,20 mg
Niacin2,53 mg
Vitamin C19 mg
Cholesterol0 mg

Regional Characteristics:

This recipe comes from lçel-Adana regions. lt is served as a main dish for lunch or supper with pilaf and yogurt. lt can be prepared with eggplant instead of squash.