Mercimek Köftesi (Red Lentil Patties)

Red lentils and fine bulgur kneaded with onion, tomato paste, and spices into a vibrant, tangy patty — a beloved vegan Turkish meze served on lettuce leaves.

Prep: 40 minutes | Cook: 20 minutes | Serves: 6 servings (as meze)

Ingredients

• 1 cup red lentils

• 1 cup fine bulgur

• 2 cups water

• 1 onion, finely chopped

• 1 tablespoon tomato paste

• 1 tablespoon red pepper paste

• 3 tablespoons olive oil

• 1 bunch scallions, finely chopped

• 1 bunch parsley, finely chopped

• 1 teaspoon cumin

• 1 teaspoon red pepper flakes

• Salt and black pepper

• Juice of half a lemon

• Lettuce leaves, for serving

Instructions

1. Rinse the lentils and simmer in plenty of water for about 15 minutes until soft.

2. In a separate pan, heat the olive oil and sauté the onion until translucent, then add the tomato and pepper pastes and cook for another 2 minutes.

3. Transfer the sautéed onion mixture, the fine bulgur, and the drained lentils to a large bowl while still hot; add enough of the cooking liquid, stir, cover, and let rest for 15 minutes so the bulgur can swell.

4. Add the cumin, red pepper flakes, salt, and black pepper, and knead the mixture well.

5. Once cooled slightly, add the chopped scallions, parsley, and lemon juice, and knead again.

6. Take small portions in your palm and shape into oval patties.

7. Arrange on lettuce leaves and serve, drizzled with pomegranate molasses if desired.