Turkish Red Lentil Spread

This recipe is one of the culinary treasures from ChefGail's trip to Turkey. You’re gonna love it! Not only is it delicious — it’s easy to put together.

Course Side Dish
Total Time 20 minutes


  • cup Dried Red Lentils, rinsed and drained
  • ½ tsp Sea Salt
  • 1 cup Water
  • 2 tbsp Sour Cream or Yogurt
  • 2 tbsp Grated Parmesan Cheese
  • ½ tsp Freshly Grated Garlic
  • 1 tbsp Roasted Red Pepper Purée
  • 2 tbsp Extra Virgin Olive Oil or Fresh Pressed Canola Oil
  • to taste Sea Salt and Freshly Ground Black Pepper
  • Sun-Bake Pita or Toasted Slices of Prairie Mill’s 9-Grain Bread


  1. In a small pot, add lentils, ½ tsp salt and water.

  2. Bring to a boil, remove any foam, reduce heat to simmer for about 10 minutes or until lentils are just soft, making sure lentils are covered in water and do not dry out during cooking time.

  3. Remove from heat, drain any water and cool.

  4. In a food processor, add cooked lentils, sour cream or yogurt, Parmesan cheese, garlic and roasted red pepper purée.

  5. Process until smooth and while machine is running, add oil.

  6. Adjust seasonings with salt and pepper. Serve with naan, pita triangles or toasted bread slices cut into small toasts.

Learn more about the book and fund.

linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram