Kütahya Manti — Turkish Dumplings with Lentils and No Meat

Rinse the green lentils and simmer them over low heat in three times their volume of water. They are ready when a lentil breaks apart when pressed but still holds its shape; add the salt during the final 5 minutes. Drain them thoroughly and reserve one spoonful of the cooking water.

Finely dice the onion and cook it in oil over low heat for 10 minutes, until softened and sweet. Add the drained lentils and mash about half with a fork. Stir in the spices and the reserved spoonful of cooking water, then spread the filling on a wide plate.

Divide the rested dough into four pieces and roll each to 1.5 millimeters thick. Cut into 3 cm squares. Lightly flour the squares as you wait, and do not stack them or they will stick together.