Mercimek Kofte (Vegan Lentil Meatballs)
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
16 pieces
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Calories
83 kcal
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Cuisine
Mediterranean, Middle Eastern, Turkish
Mercimek Kofte (Vegan Lentil Meatballs)
Description
This recipe for Mercimek Kofte starts by cooking red lentils in water until soft but still with liquid remaining. Bulgur is added off heat and covered to absorb moisture and swell. Meanwhile, onions are gently sautéed with olive oil, tomato paste, pepper paste, and spices including paprika, cumin, turmeric, and optional chili flakes to develop savory depth.
The sautéed onion mixture is mixed into the lentil and bulgur base along with finely chopped parsley and spring onions. The mixture is allowed to cool before being shaped into oval or football-shaped balls, sometimes using wet hands to prevent sticking.
Traditionally served cold or at room temperature with fresh gem lettuce and lemon slices, these lentil balls offer a textured, flavored vegan alternative to meatballs. They can be stored at room temperature for a few days or refrigerated and frozen for longer keeping. Chopping herbs finely enhances texture and flavor, and a rest period in the fridge helps them firm up for easier handling.
Ingredients
- ½ cup red lentil (100 grams)
- 1 cup bulgur 200 grams, fine
- 2 cups water (500 ml)
- 2 onion finely chopped
- 3 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 tablespoon pepper paste
- ½ teaspoon black pepper freshly ground
- ½ teaspoon paprika
- ½ teaspoon chili flakes optional
- ½ teaspoon cumin
- ½ teaspoon Turmeric
- 1 teaspoon salt
- ½ cup parsley (finely chopped)
- 5 spring onions (thinly sliced)
- gem lettuce to serve, or roman lettuce
- lemon to garnish, slices or wedges
Instructions
- Wash the red lentils and place them in a saucepan with 500 ml of water.
- Bring the pan to a boil on medium heat and cook until the lentils are soft, approximately 20 mins. There should still be some water left in the pan when the lentils are cooked.
- Remove the pan from heat and add the bulgur. Put a lid on and let the bulgur absorb the rest of the water. The bulgur will cook and swell in about 20 minutes.
- While the bulgur is cooking and swelling, place the chopped onions in a frying pan with olive oil. Gently saute them on low heat until soft and translucent.
- When the onions are soft, add the tomato paste and pepper paste(you can replace the pepper paste with tomato paste if you don't have it but I would suggest you keep some in the fridge!), and cook for a minute.
- Add freshly ground black pepper, paprika, chili (optional), cumin, turmeric, and salt, and sauté for 30 seconds before taking off the heat.
- Add the sautéed onions to the lentil and bulgur mixture then nicely combine them together. Let it cool down until easy to handle.
- When the mixture is cold enough to handle, add parsley and spring onion, and mix again until nicely combined.
- Shape the mixture into long oblong meatballs. Dip your hand in a little water to avoid it sticking.
- Serve them with lettuce leaves and lemon slices/wedges.
Notes
- Mercimek Köftesi are traditionally served cold or at room temperature with lettuce and lemon slices.
- The name "kofte" refers to their meatball shape despite containing no meat.
- They can be stored at room temperature for up to 3 days in an airtight container, refrigerated for up to a week, or frozen for up to 3 months.
- Wet your hands slightly when shaping to prevent sticking.
- Maintaining the correct water-to-lentil ratio is key to the right texture.
- Finely chop onions and parsley for better flavor and texture.
- Allow the mixture to cool fully before shaping to help it hold together.
- Refrigerate the shaped kofte for at least one hour before serving to meld flavors and improve firmness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 160mg | 7% |
| Potassium | 149mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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