Turkish Vegan Lentil Balls (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup red lentils
02 -
1 1/2 cup fine bulgur
03 -
3 tbsp olive oil
04 -
1 onion, chopped
05 -
4 cloves garlic
06 -
2 tbsp tomato paste
→ Herbs and Seasonings
07 -
1 1/2 cups fresh parsley, chopped
08 -
1 cup green onion, chopped
09 -
1 tsp cumin
10 -
1/2 tsp salt
11 -
1/4 tsp black pepper
12 -
1 tsp Aleppo pepper
13 -
1/3 cup olive oil
→ For Serving
14 -
Fresh lemon wedges
15 -
Lettuce leaves
# Instructions:
01 -
In a saucepan, cook the red lentils with 3 cups of water until they have absorbed the water and are completely tender, about 15-20 minutes.
02 -
Turn off the heat, add the bulgur to the cooked lentils, and cover with the lid. Allow to sit for 30 minutes so the bulgur can absorb the residual heat and soften.
03 -
Heat olive oil in a frying pan and sauté onion and garlic until golden brown. Add tomato paste and cook for an additional 2-3 minutes until fragrant. Remove from heat.
04 -
Transfer the lentil and bulgur mixture to a large bowl. Add the sautéed onion mixture and stir to combine thoroughly.
05 -
Incorporate the chopped parsley, green onions, cumin, salt, black pepper, and Aleppo pepper into the mixture.
06 -
Pour in the olive oil and mix well until all ingredients are evenly distributed and the mixture holds together when shaped.
07 -
With slightly dampened hands, take small portions of the mixture and shape into elongated cylinders, about 5-7 cm in length. Arrange them on a serving platter.
08 -
Refrigerate the shaped köfte for at least one hour to allow flavors to meld and texture to firm up. Serve with fresh lemon wedges and lettuce leaves.
# Notes:
01 -
Mercimek Köftesi is traditionally served at room temperature as an appetizer or meze.
02 -
For best results, ensure the lentils are completely soft before adding the bulgur.
03 -
If the mixture is too dry to shape, add a little water; if too wet, add a small amount of bulgur.