PREPARATION

Rinse your lentils with fresh water; then let them sit in warm water for a while. Transfer the rinsed lentils to a saucepan and add water as needed to make sure the lentils are just barely covered. Boil and strain them until al dente or tender but not mushy or falling apart. Heat olive oil in a pan, add finely chopped leeks and let fry. Add the tomato paste and stir the mixture. Add salt and red pepper flakes. Finally, add the lentils and fry briefly. Add a teacup of water and boil very briefly until just cooked through. Lentils don't need to absorb all the water they're cooked in. Turn off the stove, add dry mint powder, and stir. Evenly spread the butter into a baking pan or evenly distribute it into single-serve baking pans. For bechamel sauce, melt the Muratbey butter in a saucepan. Add the flour and whisk until bubbly to form the roux. Add the milk and cook until the sauce thickens. Flavor the dish with spices. Pour the sauce over the lentil mixture and toss until everything is evenly coated. Heat the oven to 200 degrees and bake until crust is set. Then, sprinkle grated Muratbey Fresh Kashkaval Cheese on top. Remove it as soon as the cheese melts. Serve hot.

 *This tasty recipe was created by Vildan Vatansever, who we know as the writer of the delicious food recipes on http://lezzetduragi.blogspot.com/. We thank her for her contribution.