Şehriyeli Yeşil Mercimek Yemeği
Şehriyeli Yeşil Mercimek Yemeği·(sheh-ree-yeh-lee yeh-sheel mehr-jee-mehk yeh-meh-yee)
Sulu Yemek & Tencere (The Weeknight Pot on the Stove)
If you grew up in a Turkish household, you know the exact smell of a Tuesday evening: onions softening in butter, the deep, caramelized aroma of tomato paste frying in the pan, and the earthy comfort of green lentils. Universally nicknamed Kara Şimşek (Black Lightning) in cafeterias across the homeland, this is the ultimate sulu yemek—a brothy pot stew meant to be eaten with a spoon and a thick slice of crusty bread. The trick to keeping it clean and bright, rather than murky and muddy, is a quick parboil of the lentils and a fierce frying of the paste. It’s cheap, incredibly nourishing, and tastes exactly like home.
Ingredients
- green lentils1 cup
- olive oil3 tbsp
- unsalted butter1 tbsp
- yellow onion1 large
- double-concentrated tomato paste1 1/2 tbsp
- Turkish red pepper paste1 tsp
- dried mint1 tsp
- ground cumin1/2 tsp
- Aleppo pepper1/2 tsp
- water5 cup
- orzo pasta1/3 cup
- kosher salt1 tsp
- lemon1 med
Method
- 01
Banish the black water.
Place the lentils in a small saucepan, cover with a few inches of cold water, and bring to a rapid boil for 5 to 7 minutes. The water will turn a dark, murky brown. Drain the lentils in a fine-mesh strainer and set them aside to wash away the astringent tannins and ensure a clean-tasting stew.
- 02
Build the aromatic base.
In a medium heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat until foaming. Add the onion and cook, stirring occasionally, until very soft, translucent, and just beginning to turn golden at the edges, about 6 to 8 minutes.
- 03
Fiercely fry the paste.
Turn the heat down to medium-low, add the tomato and pepper pastes, and work them into the onions with a wooden spoon. Fry the paste for 2 to 3 minutes, stirring constantly, until the oil turns a vibrant red and the smell shifts from raw acidity to a deep, caramelized sweetness. Stir in the dried mint, cumin, and Aleppo pepper, letting them toast for 30 seconds.
- 04
Simmer the lentils.
Stir the drained, parboiled lentils into the pot to coat them in the seasoned oil. Immediately pour in the 5 cups of hot water. Never use cold water here, or the lentils will suffer temperature shock and their skins will instantly toughen. Bring to a gentle simmer, cover with the lid slightly ajar, and cook for 15 minutes.
- 05
Add the orzo and season.
Once the lentils are beginning to get tender, stir in the orzo and the kosher salt. Adding the salt at the end guarantees the lentil skins won't harden. Simmer uncovered for another 10 to 12 minutes, stirring occasionally, until both the lentils and the orzo are perfectly tender.
- 06
Rest and serve.
Remove the pot from the heat and let it rest for 10 minutes so the starches can settle and thicken the broth. Serve in deep bowls with fresh lemon wedges squeezed over the top and a thick piece of crusty bread on the side.
Notes
Managing leftovers.
The orzo will continue to drink up the broth in the fridge overnight. When you reheat it the next day, just add a splash of hot water to loosen it back into a stew.
Pepper paste substitutions.
If you can't find Turkish red pepper paste (biber salçası) at a local Middle Eastern market, simply substitute an extra half-tablespoon of tomato paste and a hefty pinch of sweet paprika.
From Cook Turkish in America.