Ingredients
Main Ingredients
- 1 cup red lentils
- 1 1/2 cups fine bulgur
- 3 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic
- 2 tbsp tomato paste
- 1 1/2 cups fresh parsley, chopped
- 1 cup green onion, chopped
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Aleppo pepper
- 1/3 cup olive oil
Instructions
- Cook Lentils: In a saucepan, combine the red lentils with 3 cups of water and cook over medium heat until the lentils have absorbed all the water and are fully cooked, forming a soft mixture.
- Soak Bulgur: Turn off the heat and immediately add the fine bulgur to the hot lentils. Cover the pan with a lid and let it sit for 30 minutes to allow the bulgur to absorb moisture and soften.
- Sauté Onion and Garlic: While the bulgur rests, heat 3 tablespoons of olive oil in a frying pan over medium heat. Add the chopped onion and garlic, sautéing until they turn golden brown. Stir in the tomato paste and cook for an additional few minutes to combine flavors. Then, remove from heat.
- Combine Lentil Mixture: Transfer the lentil and bulgur mixture into a large mixing bowl. Add the sautéed onion, garlic, and tomato paste mixture. Mix thoroughly to combine evenly.
- Add Herbs and Spices: Incorporate the chopped parsley, green onions, cumin, salt, black pepper, and Aleppo pepper into the bowl. Mix well to distribute the seasonings throughout the mixture.
- Add Olive Oil: Pour in the remaining 1/3 cup olive oil and mix thoroughly to bind the ingredients and enhance flavor.
- Shape Lentil Balls: With your hands, shape the mixture into long cylindrical lentil balls (köfte) and arrange them neatly on a platter.
- Chill and Serve: Place the shaped lentil balls in the refrigerator for about 1 hour to firm up. Serve chilled accompanied by fresh lemon wedges and crisp lettuce leaves for a refreshing finish.
Notes
- Use fine bulgur for the best texture that absorbs moisture well.
- Adjust Aleppo pepper quantity based on your preferred spice level or substitute with mild chili flakes.
- Mercimek Köftesi can be served as a light appetizer, snack, or part of a mezze platter.
- Store leftovers covered in the refrigerator for up to 2 days; they taste even better after resting overnight.
- For a gluten-free version, substitute bulgur with cooked quinoa or gluten-free bulgur alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegan