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Mercimek Koftesi: Turkish Red Lentil and Bulgur Balls Recipe

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Mercimek Koftesi is a traditional Turkish appetizer made from red lentils and fine bulgur, combined with aromatic spices and fresh herbs. These savory lentil balls are cooked on the stovetop by boiling and resting lentils and bulgur together, then mixed with a sautéed onion and spice mixture before being shaped by hand. Served on lettuce leaves, this vegan and gluten-free dish is perfect for a healthy snack or starter, offering a delicious balance of textures and flavors.

Ingredients

Main Ingredients

  • 1 cup Red Lentil / Masoor Dal
  • 3/4 cup Fine Bulgur
  • 1 Onion, finely chopped
  • 1 cup Parsley, finely chopped
  • 4 Spring onions (whites and greens), chopped
  • 2 tbsp Tomato paste (or substitute ketchup)
  • 1 tbsp Cumin powder
  • 2 tsp Crushed red pepper (adjust to taste)
  • Salt to taste
  • 4 tbsp Olive oil
  • 8 Lettuce leaves (for serving)

Instructions

  1. Prepare Lentils: Wash the red lentils thoroughly and place them in a large pot with approximately 3 cups of water. Start with about 2 ½ cups of water and add the remaining half cup if the lentils appear dry during cooking.
  2. Cook Lentils: Cook the lentils over medium heat until they become soft but still retain a little water, which is necessary to cook the bulgur effectively.
  3. Add Bulgur: Stir in the fine bulgur into the pot with the cooked lentils. Turn off the heat, cover the pot, and let it sit for about 30 minutes so the bulgur can absorb the remaining liquid and cook through using residual heat.
  4. Cool Mixture: After 30 minutes, when the bulgur has absorbed all the liquid and is cooked, allow the mixture to cool slightly for easier handling.
  5. Sauté Onions and Spices: Meanwhile, heat olive oil in a pan and sauté the finely chopped onions until they become translucent. Add crushed red pepper, tomato paste (or ketchup), and cumin powder, cooking the mixture for another 2 minutes to combine the flavors well.
  6. Combine Mixtures: Turn off the heat and incorporate the sautéed onion and spice mixture into the cooled lentil and bulgur base.
  7. Add Fresh Herbs and Seasoning: Mix in the finely chopped parsley, spring onions, and salt. Use your hands for thorough mixing, ensuring all ingredients are evenly distributed.
  8. Shape Koftesi: Take small handfuls of the mixture and shape them into oval or football-like lentil balls (koftesi). Arrange them neatly on a serving platter.
  9. Serve: Serve the lentil balls chilled or at room temperature on fresh lettuce leaves for a refreshing contrast.

Notes

  • You can use ketchup as a substitute for tomato paste for a slightly sweeter flavor.
  • If fine bulgur is unavailable, quick-cooking bulgur can be ground in a blender to achieve a finer texture.
  • Adjust the amount of crushed red pepper based on your preferred spice level.
  • These lentil balls can be refrigerated and served cold, making them a great make-ahead appetizer.
  • Using hands to mix the lentil mixture helps achieve the right consistency and ensures thorough incorporation of ingredients.

Find it online: https://bitezly.com/mercimek-koftesi-turkish-red-lentil-and-bulgur-balls-recipe/