Mercimek Koftesi (Turkish Lentil Balls) Recipe
Mercimek Koftesi is a traditional Turkish dish featuring flavorful red lentil balls mixed with bulgur, fresh herbs, and spices. These vegetarian lentil balls are a delicious and healthy appetizer or snack, often served wrapped in fresh lettuce leaves and drizzled with lemon juice and pomegranate molasses for a tangy finish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 30-35 lentil balls
- Category: Appetizer
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Main Ingredients
- 250 grams red lentils
- 550 ml water
- 180 grams fine bulgur
- 80 ml olive oil
- 1 large onion, finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 2 teaspoons salt
Herbs and Additions
- ½ cup parsley, chopped
- ¼ cup fresh mint, chopped
- 4 stalks green onions, chopped
- 1 medium lemon, juiced
- 1 tablespoon pomegranate molasses (optional)
- 1 head lettuce (for serving)
Instructions
- Cook the Lentils: Rinse the red lentils thoroughly under cold water. Place them in a pot and add the 550 ml of water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the lentils are very soft and starting to break down, about 15-20 minutes.
- Add Bulgur: Once the lentils are cooked and most of the water is absorbed, remove the pot from heat and immediately stir in the fine bulgur. Cover the pot and let it sit for about 15 minutes so the bulgur can absorb the remaining moisture and soften.
- Prepare the Onion Mixture: While the lentils and bulgur are soaking, heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the tomato paste, cumin, black pepper, paprika, and salt. Cook for an additional 2-3 minutes to combine the flavors, then remove from heat.
- Combine Ingredients: Add the cooked onion mixture to the lentil and bulgur mixture. Mash and mix everything thoroughly with a spoon or your hands until it forms a soft but moldable dough-like consistency.
- Add Fresh Herbs and Flavorings: Fold in the chopped parsley, mint, and green onions. Add the lemon juice and pomegranate molasses if using, and mix well to distribute all flavors evenly.
- Shape the Lentil Balls: Wet your hands slightly with water to prevent sticking. Shape the mixture into small oval or round balls, about the size of a walnut or smaller to bite-sized. Place the shaped lentil balls on a plate or tray.
- Serve: Arrange the Mercimek Koftesi on fresh lettuce leaves. You can drizzle some extra lemon juice or pomegranate molasses over them before serving. They can be served at room temperature or slightly chilled as a refreshing appetizer or snack.
Notes
- For best texture, ensure lentils are fully softened before adding bulgur.
- Adjust spices to taste, especially salt and paprika, depending on your preference.
- Pomegranate molasses adds a sweet and tangy depth but is optional if unavailable.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- These lentil balls can be served as part of a meze platter or as a healthy finger food.
