Vegan Mercimek Köftesi

🛒 Ingredients

• #200g split red lentils, rinsed well
• 1 litre water
• 150g fine bulgur wheat (köftelik bulgur)
• 2 tbsp olive oil
• 1 large onion, very finely chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp mild pepper paste (tatlı biber salçası, vegan)
• 1 tbsp pomegranate molasses
• 1 tsp ground cumin
• 1 tsp dried mint
• ½ tsp chilli flakes (adjust to taste)
• Salt and black pepper to taste
• Fresh Herbs: 3 spring onions (finely sliced), large handful fresh parsley, fresh mint
• To serve: Lettuce leaves, lemon wedges, extra sumac or chilli flakes

👩‍🍳 Instructions

1. 1

   Cook lentils: Place rinsed red lentils and water in a pot. Bring to a boil, then lower heat and simmer until lentils are completely soft and most of the water has been absorbed (do not drain all liquid — a little moisture helps the bulgur swell).

2. 2

   Soak bulgur: Add fine bulgur directly into the hot cooked lentils. Stir well, cover tightly, and leave for 15–20 minutes until bulgur is tender and all liquid is absorbed.

3. 3

   Sauté aromatics: Heat olive oil in a small pan. Fry onion until soft and translucent, add garlic, tomato paste, pepper paste, cumin, dried mint, chilli flakes, salt, and pepper. Cook for 2 minutes until fragrant.

4. 4

   Mix: Add the sautéed paste and pomegranate molasses to the lentil‑bulgur mixture. Mix thoroughly with a spoon or clean hands until evenly combined and cool enough to handle.

5. 5

   Shape: Stir in all the fresh herbs. Take portions of the mixture and shape into small oval or finger‑shaped patties with your hands.

6. 6

   Serve: Arrange on a plate lined with lettuce leaves. Serve cold or at room temperature with plenty of lemon wedges.