Duru Kırmızı Futbol Mercimek is the round red lentil that Turkish cooks reach for first. The pack lists a single ingredient, red lentils, and they come in a 1 kg bag for everyday cooking. Their mild, slightly sweet flavour and fast cooking time make them one of the easiest pulses to keep at home.
The most famous use is mercimek çorbası: rinse the lentils, simmer them with chopped onion, carrot and potato until soft, blend until smooth and finish with lemon and a spoonful of paprika butter. They also make ezogelin soup with bulgur and rice, mercimek köftesi, lentil pilaf and vegetarian stews. No soaking is needed; rinse well and cook for roughly 15 to 20 minutes in about three parts water.
Keep the pack in a cool, dry place, folded or clipped shut after opening, or decant the lentils into an airtight jar. See the label on the pack for the full details.