Gluten-Free Mercimek Köftesi (Lentil Balls)

Ingredients

• 1 cup Red Lentils
• 0.5 cup Fine Bulgur
• 0.5 cup Quinoa Flakes
• 1 medium Onion
• 2 tablespoons Tomato Paste
• 3 tablespoons Olive Oil
• 1 teaspoon Ground Cumin
• 0.5 teaspoon Red Pepper Flakes
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 0.5 cup Fresh Parsley
• 2 stalks Green Onions

Instructions

1. 1Thoroughly rinse the 1 cup of Red Lentils. Place them in a large heavy-bottomed pot with 2 cups of water. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the lentils are very soft and mushy. You will know they are done when they easily break apart with a spoon.
2. 2Remove the pot from the heat. Stir in the 0.5 cup of Quinoa Flakes. Cover the pot immediately and let it sit undisturbed for 10 minutes. This allows the quinoa flakes to absorb the remaining moisture and soften.
3. 3While the lentil mixture is resting, finely chop the 1 medium Onion. Heat the 3 tablespoons of Olive Oil in a 10-inch skillet over medium heat (about 300°F or 150°C). Add the chopped onion and cook, stirring occasionally, for 5-7 minutes, until the onion is soft and translucent. Add the 2 tablespoons of Tomato Paste, 1 teaspoon of Ground Cumin, 0.5 teaspoon of Red Pepper Flakes, 1 teaspoon of Salt, and 0.5 teaspoon of Black Pepper. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Add the cooked onion and spice mixture from the skillet to the pot with the lentil and quinoa flake mixture. Stir everything together very well until fully combined. Let this mixture cool for at least 10-15 minutes, or until it is warm but comfortable to touch. This cooling step is important so the herbs don't cook when added.
5. 5Finely chop the 0.5 cup of Fresh Parsley and the 2 stalks of Green Onions. Add the chopped parsley and green onions to the slightly cooled lentil mixture. Mix them in thoroughly.
6. 6Take about 1 to 2 tablespoons of the mixture at a time. Use your hands to shape the mixture into small, oblong balls, called köfte. Repeat with the remaining mixture until all of it is shaped.
7. 7Serve the Gluten-Free Mercimek Köftesi immediately, or cover them and chill in the refrigerator for later. They are delicious served on their own or wrapped in lettuce leaves.

Substitutions

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