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5.0 from 21 votes

Mercimek Kofte (Vegan Lentil Meatballs)

Mercimek Kofte (Vegan Lentil Meatballs) is a healthy and flavourful Turkish dish made with fine bulgur, red lentils, onions, tomato & red pepper paste, and spices.

Prep Time
10 mins
Cook Time
10 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 fine bulgur (200 grams)
  • 2 cups water (500 ml)
  • 2 onions (finely chopped)
  • 3 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1 tablespoon pepper paste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon paprika
  • ½ teaspoon chilli flakes (optional)
  • ½ teaspoon cumin
  • ½ teaspoon Turmeric
  • 1 teaspoon salt
  • ½ cup parsley (finely chopped)
  • 5 spring onions (thinly sliced)
  • gem lettuce or roman lettuce (to serve)
  • Lemon slices or wedges (to garnish)

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

  • These vegan lentil balls are usually served cold or at room temperature along with lots of lettuce and lemon slices. Perfect for picnics or midnight cravings!
  • They are called kofte for their shape although they don't contain any meat.
  • These vegan meatballs can be stored at room temperature for up to 3 days in an airtight container. If you want to keep them longer, you can refrigerate them and keep for up to a week or freeze them and keep them for up to 3 months.
  • While shaping the lentil balls, dip your hand in a little water to avoid it sticking.
  • The ratio of water to lentils is very important and needs to be followed for the right texture for the koftes.
  • Be sure to finely chop the onions and parsley for a better taste and texture.
  • Let the mixture cool down before shaping it into kofte balls. This will make it easier to handle and prevent the mixture from falling apart.
  • Refrigerate Mercimek Köftesi for at least an hour before serving. This will allow the flavors to meld together and make them easier to handle.

Nutrition Information

Calories 83kcal (4%) Carbohydrates 12g (4%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Sodium 160mg (7%) Potassium 149mg (4%) Fiber 4g (16%) Sugar 1g (2%) Vitamin A 240IU (5%) Vitamin C 5mg (6%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 16pieces

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.