Mercimek Köftesi — Turkish Red Lentil & Bulgur Patties

⏱ 50 min · Serves 6

A beloved Turkish meze: silky red lentils and fine bulgur bound with sweet softened onion, pepper paste and heaps of parsley, hand-shaped into little ridged ovals. Bright with lemon, cool in lettuce cups, and completely vegan. Cheap, generous, and dangerously snackable.

Per serving: 330 kcal · 14.0g protein · 50.0g carbs · 8.0g fat

Ingredients

• 250g red lentils, rinsed
• 600ml water
• 150g fine bulgur (köftelik bulgur)
• 3 tbsp olive oil
• 1 large onion, very finely chopped
• 1 tbsp Turkish red pepper paste (biber salçası) or tomato paste
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp hot pepper flakes (pul biber)
• 1.5 tsp salt, plus more to taste
• 4 spring onions, finely sliced
• 1 large bunch flat-leaf parsley (about 40g), finely chopped
• Juice of 1 lemon
• Extra olive oil for shaping
• 1 baby gem or romaine lettuce, leaves separated
• Lemon wedges and extra pul biber, to serve

Method

1. Put the lentils and water in a saucepan, bring to the boil, then simmer uncovered for 18–20 minutes until completely collapsed and thick like porridge. Add a splash more water if it dries out.
2. Off the heat, stir in the bulgur and 1.5 tsp salt. Cover and leave for 20 minutes so the bulgur swells and the mixture firms up.
3. Meanwhile, heat the olive oil in a frying pan and cook the onion gently with a pinch of salt for 10 minutes until soft and sweet. Stir in the pepper paste, cumin, paprika and pepper flakes and fry 1 minute more.
4. Scrape the onion mixture into the lentils and mix hard with a wooden spoon or wet hands until smooth and uniform. Let it cool to just warm.
5. Fold in the spring onions, parsley and lemon juice. Taste and adjust salt and lemon — it should be zingy.
6. Oil your palms lightly. Take a heaped tablespoon of mixture, squeeze it once in your closed fist to make the classic finger-ridged oval, and set on a platter. Repeat — you'll get about 30.
7. Chill for at least 20 minutes if you have time, then serve on lettuce leaves with lemon wedges and a dusting of pul biber.