Mercimek Kofte
These vibrant Turkish Mercimek Kofte are savory, spiced red lentil and fine bulgur patties, bursting with fresh herbs and aromatic pastes. Naturally vegan and gluten-free (if using certified bulgur), they offer a delightful texture and a burst of Mediterranean flavor, perfect as an appetizer or light meal. Serve them nestled in crisp lettuce leaves with a squeeze of bright lemon.
An original recipe by Forkin
- Total time
- 2 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 415 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 175 gred lentil, rinsed
- 500 mlwater
- 120 gfine bulgur
- 4 tbspolive oil
- 1 pcsyellow onion, finely chopped
- 1 tbsptomato paste
- 1 tbspred pepper paste
- 1 tspcumin, ground
- 0.5 tspred pepper flake
- 0.5 tspblack pepper, ground
- 1 tspsalt
- 0.5 cupfresh parsley, finely chopped
- 0.25 cupfresh mint, finely chopped
- 2 pcsgreen onion, thinly sliced
for serving
- 1 pcslemon, cut into wedges
- 4 pcslettuce leaf, crisp
Equipment
medium saucepan · small skillet · large mixing bowl · chef's knife · cutting board · measuring cups · measuring spoons · serving platter
The method
Step by step
- 1
Combine the red lentils and water in a medium saucepan. Bring the mixture to a rolling boil over high heat.
About 5 min
Cook’s note: Rinsing the lentils before cooking can help remove any debris and improve clarity, though it's not strictly necessary for this recipe.
- 2
Reduce the heat to low, cover the saucepan tightly, and simmer the lentils for 15-20 minutes, or until they are very soft and most of the water has been absorbed.
About 20 min
Cook’s note: Ensure the lentils are truly soft and almost mushy; this is crucial for the patties to bind together properly.
- 3
Remove the saucepan from the heat and immediately stir in the fine bulgur. Cover the saucepan again and let it rest for 15-20 minutes, allowing the bulgur to absorb the remaining moisture and soften.
About 20 min
Cook’s note: Do not lift the lid during this resting period, as the steam is essential for softening the bulgur.
- 4
While the bulgur is resting, heat the olive oil in a small skillet over medium heat. Add the finely chopped yellow onion and sauté, stirring occasionally, until it becomes translucent and softened, about 5-7 minutes.
About 7 min
Cook’s note: Sautéing the onion slowly caramelizes it slightly, adding a deeper, sweeter flavor to the kofte.
- 5
Stir in the tomato paste and red pepper paste into the sautéed onion. Cook for another 2-3 minutes, stirring constantly, until the pastes darken slightly and become fragrant.
About 3 min
Cook’s note: Cooking the tomato and red pepper pastes helps to deepen their flavor and remove any raw taste.
- 6
Add the ground cumin, red pepper flakes, black pepper, and salt to the onion and paste mixture. Stir well to combine all the spices, then remove the skillet from the heat.
About 1 min
Cook’s note: Toasting the spices briefly with the hot oil and paste enhances their aroma and flavor profile.
- 7
Transfer the cooked lentil and bulgur mixture to a large mixing bowl. Add the sautéed onion and spice mixture, along with the chopped fresh parsley, chopped fresh mint, and thinly sliced green onion.
About 2 min
Cook’s note: Using a large bowl provides ample space for mixing and kneading without making a mess.
- 8
Using your hands, thoroughly mix and knead the ingredients together for 5-10 minutes until everything is well combined and the mixture is cohesive enough to form patties.
About 10 min
Cook’s note: Kneading is crucial for developing the right texture and ensuring the flavors meld. The mixture should feel pliable and hold its shape when squeezed.
- 9
Take small portions of the mixture, about the size of a walnut, and shape them into oval or cylindrical patties by gently squeezing them in your hand.
About 5 min
Cook’s note: Moistening your hands slightly with water can prevent the mixture from sticking during shaping.
- 10
Arrange the shaped mercimek kofte on a serving platter. Cover the platter tightly with plastic wrap and chill in the refrigerator for at least 30 minutes to allow the flavors to deepen and the patties to firm up.
About 30 min
Cook’s note: Chilling not only improves the flavor but also makes the kofte easier to handle and prevents them from crumbling.
- 11
Serve the Mercimek Kofte cold or at room temperature with fresh lemon wedges for squeezing and crisp lettuce leaves for wrapping.
Cook’s note: The acidity from the fresh lemon juice brightens the earthy flavors of the lentils and spices.
Per serving
Nutrition
- Calories
- 414.9kcal
- Protein
- 16.2g
- Carbs
- 58.2g
- Fat
- 14.7g
- Fibre
- 12.8g
- Sugar
- 4.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
These lentil patties are wonderfully versatile. For a complete meal, serve them alongside a fresh shepherd's salad (Çoban Salata) or a dollop of plain vegan yogurt. They also make an excellent addition to a mezze platter. Consider adding a pinch of Aleppo pepper for a touch more heat and authentic flavor.
Store leftover Mercimek Kofte in an airtight container in the refrigerator.
Mercimek Kofte are best served cold or at room temperature; reheating is not recommended as it can alter their texture.
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