Lentil sauce for rice

6 servings

45 minutes

Lentil sauce for rice is a fragrant dish of Turkish cuisine filled with the warmth of traditions and rich flavor. Lentils, the main ingredient, have been used in Eastern gastronomy for centuries as a source of nutrients. The creamy texture of the sauce is complemented by sweet notes of tomatoes and the spicy richness of cumin, mustard, turmeric, and ginger, creating a harmonious blend of flavors. Adyghe cheese adds tenderness while cilantro refreshes the composition. This sauce pairs wonderfully with fluffy rice, turning it into a complete and comforting dish perfect for both everyday lunch and cozy family dinners.

Energy value per serving

• Calories: 294.5
• Proteins: 12.6g
• Fats: 17.5g
• Carbohydrates: 17.4g

Ingredients

• Red lentils: 1 glass
• Tomatoes: 600 g
• Vegetable oil: 4 tbsp
• Chopped cilantro (coriander): 2 tbsp
• Adyghe cheese: 200 g
• Salt: 1 tsp
• Asafoetida: pinch
• Turmeric: 1 tsp
• Cumin seeds (jeera): 1 tsp
• Black mustard seeds: 1 tsp
• Grated ginger: 1 tsp
• Ground chili pepper: 0.3 tsp

Cooking steps

1. Sort and rinse the lentils. Add 1½ cups of water and place it with an open lid on high heat. Once the water boils, reduce the heat to low, slightly cover with a lid, and cook for 15 minutes, stirring occasionally.

   Required ingredients:

   • Red lentils: 1 glass
   • Salt: 1 teaspoon

2. In another container, blanch the tomatoes, peel them, and cut them into small cubes.

   Required ingredients:

   • Tomatoes: 600 g

3. In a separate pot, heat 2 tablespoons of vegetable oil over medium heat, add black mustard seeds and cover with a lid. When the seeds stop crackling, quickly add cumin seeds, grated ginger, turmeric, chili, and asafoetida (can be replaced with onion). Fry while stirring for about 20 seconds, then add chopped tomatoes and simmer for about 3 minutes while constantly stirring.

   Required ingredients:

   • Vegetable oil: 4 tablespoons
   • Black mustard seeds: 1 teaspoon
   • Cumin seeds (jeera): 1 teaspoon
   • Grated ginger: 1 teaspoon
   • Turmeric: 1 teaspoon
   • Ground chili pepper: 0.3 teaspoon
   • Asafoetida:  pinch

4. Cut the Adyghe cheese into slices no thicker than 1 cm. Heat 2 tbsp of sunflower oil over high heat. Add the cheese slices, reduce the heat to medium, and fry the cheese until golden brown on both sides, about 1-2 minutes per side. Place the fried cheese on a plate lined with a paper towel, cover with another paper towel, and press slightly to absorb excess oil. Let the cheese cool.

   Required ingredients:

   • Adyghe cheese: 200 g
   • Vegetable oil: 4 tablespoons

5. Add the spiced stewed tomatoes to the cooked lentils and salt. Place on medium heat and simmer uncovered for about 10 minutes, stirring occasionally. Break the fried cheese into pieces with your fingers or cut it into 2×2 cm pieces and add it to the lentils with tomatoes, add chopped cilantro, mix and cook for another 3 minutes. Serve with rice.

   Required ingredients:

   • Tomatoes: 600 g
   • Red lentils: 1 glass
   • Salt: 1 teaspoon
   • Adyghe cheese: 200 g
   • Chopped cilantro (coriander): 2 tablespoons