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Lentil Manti (Turkish Dumplings)

Prep Time: 40 Minutes

Total time: 50 Minutes

Servings: 10

Manti is a type of dumpling popular in most Turkic cuisines and are typically stuffed with a spiced meat mixture in a dough wrapper and either boiled or steamed. Our version swaps meat for well spiced lentils for a vegetarian alternative. Alternatively you could also blend your meat and lentils.

Lentils.org

Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    2 lb (1 kg) pre-made pasta dough

    1.5 lb (750 g) whole red lentils, cooked and drained well

    1 cup (250 mL) yellow onion, minced

    3 Tbsp (45 mL) flat leaf parsley, minced

    2 tsp (10 mL) sumac

    2 tsp (10 mL) harissa

    3 cups (750 mL) non-fat greek yogurt

    2 Tbsp (30 mL) garlic paste

    2 Tbsp (30 mL) mint, minced

    2 Tbsp (30 mL) red chili flakes

    1 Tbsp (15 mL) lime juice


Directions

  1. Roll dough out to a very thin rectangle, roughly 2 mm thick. Divide into 1.5 inch (4 cm) squares.
  2. In a large mixing bowl combine lentils, onion, parsley, sumac, and harissa. This will be your dumpling filling.
  3. Fill each square with roughly ½ Tbsp (7 mL) of filling, and close each dumpling in the shape of a square based pyramid.
  4. Heat a pot of water up to a boil and add dumplings in batches to the pot. They will only take 10 minutes at maximum to cook.
  5. Transfer to a holding pan with a slotted spoon.
  6. While dumplings are boiling, mix yogurt, garlic, mint, chili flakes, and lime juice in a bowl and set aside.
  7. When ready to serve, portion out dumplings and dress each serving with a dollop of yogurt sauce.

Nutritional Information

  • Serving Size: 273 g
  • Per serving:
  • Calories 470
  • Total Fat 12 g
  • Saturated Fat 2 g
  • Cholesterol 125 mg
  • Carbohydrates 67 g
  • Dietary Fibre 8 g
  • Sugar 4 g
  • Protein 24 g
  • Sodium 920 mg
  • Potassium 401 mg
  • Folate 242 mcg