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Mercimek Kofte (Vegan Lentil Meatballs)
5 from 14 votes

Mercimek Kofte (Vegan Lentil Meatballs)

Mercimek Kofte are vegan lentil and bulgur balls seasoned with tomato and pepper pastes, spices, onions, and fresh herbs. Cooked red lentils and bulgur swell together into a moldable mixture, flavored with sautéed onions and spices, then shaped into small meatball-like forms. These are typically eaten cold or at room temperature, served with lettuce and lemon.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 16 pieces
Calories: 83 kcal
Course: Side Dish, Appetizer, Snacks
Cuisine: Mediterranean, Middle Eastern, Turkish

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

    Cup of Yum
  1. Wash the red lentils and place them in a saucepan with 500 ml of water.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add freshly ground black pepper, paprika, chili (optional), cumin, turmeric, and salt, and sauté for 30 seconds before taking off the heat.
  7. Add the sautéed onions to the lentil and bulgur mixture then nicely combine them together. Let it cool down until easy to handle.
  8. When the mixture is cold enough to handle, add parsley and spring onion, and mix again until nicely combined.
  9. Shape the mixture into long oblong meatballs. Dip your hand in a little water to avoid it sticking.
  10. 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

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%)

Nutrition Facts

Serving: 16 pieces

Amount Per Serving

Calories 83

% 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.