This recipe is inspired by the light and delicious cooking of Burak Aziz Sürük and Cengiz Çakıt.
watercress2bunches, washed, trimmed and finely chopped
green apple1, peeled, cored, and sliced
potato1, peeled and diced
Melt the cress, onion and apple in a pan with the olive oil. Stir in the red lentils and potato, add water, and simmer for 25 minutes. Mash, or whirr in a processor, add salt and pepper, and return to the heat for five minutes.
Serve with a drizzle of thinned yoghurt, and pepper flakes on the table.