Mercimek Köftesi (Red Lentil Balls)

Ingredients

• 1 cup Red Lentils
• 2 cups Water
• 1 cup Fine Bulgur
• 2 tablespoons Tomato Paste
• 1/4 cup Olive Oil
• 1 medium Onion
• 2 cloves Garlic
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1/4 cup Mint
• 1/4 cup Parsley
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 for serving Lemon wedges

Instructions

1. 1Thoroughly rinse the 1 cup of Red Lentils under cold water. Place the rinsed 1 cup of Red Lentils and 2 cups of Water into a large heavy-bottomed pot. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are very soft and have absorbed most of the water.
2. 2Remove the pot from the heat. Immediately stir in the 1 cup of Fine Bulgur. Cover the pot tightly and let it stand undisturbed for 15 minutes, allowing the bulgur to soften and absorb any remaining moisture from the lentils.
3. 3While the lentil and bulgur mixture is resting, finely dice the 1 medium Onion and mince the 2 cloves Garlic. Heat the 1/4 cup of Olive Oil in a 10-inch skillet over medium heat (325°F / 163°C). Add the diced onion and minced garlic to the skillet and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent, and the garlic is fragrant.
4. 4Add the 2 tablespoons of Tomato Paste, 1 teaspoon of Cumin, and 1 teaspoon of Paprika to the skillet with the onions and garlic. Cook for 1 minute more, stirring constantly, until the tomato paste darkens slightly and the spices are fragrant.
5. 5Add the contents of the skillet (the onion, garlic, tomato paste, and spice mixture) to the pot with the lentil and bulgur mixture. Add the 1 teaspoon of Salt and 1/2 teaspoon of Black Pepper. Mix everything together very thoroughly until well combined. Stir in the 1/4 cup of chopped Mint and 1/4 cup of chopped Parsley.
6. 6Allow the mixture to cool in the pot for about 10-15 minutes, or until it is comfortable to handle. Once slightly cooled, take small portions of the mixture and shape them into small, oblong balls with your hands. This quantity should make about 20-25 balls.
7. 7Serve the Mercimek Köftesi cold or at room temperature. Arrange the balls on a platter and serve with 1 Lemon cut into wedges for squeezing over the köftesi.

Related Guides