Red split lentils, known in Turkish as kırmızı yaprak or iç mercimek, are produced by breaking the whole red football lentil. The producer describes them as rich in fibre and plant protein (its table gives 8.8 g fibre and 24.6 g protein per 100 g) and notes that their homeland is Southeast Anatolia. Duru selects the lentils at harvest and packs them in factories certified to ISO 22000, IFS and BRC. The pack contains lentils only.
This is the lentil of Turkey's most famous soup, mercimek çorbası: simmer the lentils with onion, carrot and potato, blend, and finish with a spoon of butter, paprika and a squeeze of lemon. The producer also lists köfte and salads as uses, so think of mercimekli köfte, where cooked lentils are mixed with fine bulgur, and of lentil salads and pilafs. Split lentils need no soaking; rinse them, simmer in water or stock, and they soften quickly into a creamy texture.
Keep the 1 kg bag in a cool, dry place away from sunlight, and decant into a jar after opening. The producer gives a shelf life of two years.