Lentil Meatballs (Mercimek Koftesi)

This is my absolute favourite veggie snack to make for friends—it’s traditionally Turkish, incredibly tasty, and completely vegan! It might seem a bit tricky at first, but if you follow the recipe closely, it’s actually quite simple. The key is getting the right amount of water and using fine bulgur wheat for the perfect texture. Wrap them in a lettuce leaf, squeeze a little lemon juice, and enjoy!

Ingredients

• 200g red lentils

• 200g fine bulgur wheat

• 1 onion

• 50g olive oil

• 1 tbsp tomato paste

• 1 tsp salt

• 1 tbsp paprika

• 1 tbsp cumin

• 3 spring onions

• A handful of parsley (or ½ cup finely chopped)

TIP: Feel free to adjust the seasoning and herbs to suit your taste!

Instructions

• Place the lentils in a pot and add four times their volume in water.

• Bring to a boil and let them cook until soft, about 20 minutes.

• After 15 minutes of cooking, add the bulgur wheat to the pot.

• Once the lentils are fully cooked, turn off the heat and drain any excess water.

• Finely chop the onion and sauté it in olive oil, then add the tomato paste and spices, transfer the cooked lentils and bulgur to a large bowl, add the onion mixture, and mix everything together thoroughly. Check the seasoning and adjust as needed.

• Mix in the finely chopped parsley and spring onions, ensuring everything is well combined.

• Make long meatballs and place them a bed of lettuce leaves.