Dairy-Free Mercimek Köftesi (Lentil Balls)

Instructions

1. 1Measure 1 cup of red lentils into a medium saucepan. Add 2 cups of water. Bring to a rolling boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the 1 cup of red lentils are very soft and have absorbed most of the water. Remove the saucepan from the heat.
2. 2Immediately stir in the 1/2 cup of fine bulgur into the hot lentils. Cover the saucepan tightly and let it sit undisturbed for 10 minutes. This allows the 1/2 cup of fine bulgur to soften.
3. 3While the lentils and bulgur are resting, finely chop the 1 medium onion and mince the 2 cloves of garlic. Heat the 3 tablespoons of olive oil in a 25.4 cm skillet over medium heat (162.8°C / 160°C). Add the chopped 1 medium onion and minced 2 cloves of garlic and cook, stirring occasionally, for about 5 minutes, until they are softened and the onion looks translucent.
4. 4Add the 2 tablespoons of tomato paste, 1 teaspoon of cumin, 1/2 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet with the onions and garlic. Cook for 1 minute more, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
5. 5Add the cooked onion and tomato mixture from the skillet to the softened lentil and bulgur mixture in the saucepan. Finely chop the 1/4 cup of fresh parsley and 1/4 cup of fresh mint, then add them to the saucepan. Stir everything together very well until all the ingredients are evenly combined.
6. 6Allow the lentil and bulgur mixture to cool slightly for about 10-15 minutes, until it is comfortable to handle. This makes it easier to shape.
7. 7Take about 1-2 tablespoons of the slightly cooled mixture at a time. Roll it between your palms and gently shape it into small, oval-shaped balls. Repeat with the remaining mixture.
8. 8Arrange the shaped lentil balls on a serving platter. Serve them at room temperature with the 4 lemon wedges on the side for squeezing over.

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