Ingredients

• 240 mls (1 cup) red lentils
• 240 mls (1 cup) fine bulgur wheat
• 600 mls (2.5 cups) water
• 1 onion
• 2 tbsps olive oil
• 1 tbsp tomato paste
• 1 tbsp red pepper paste
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 4 scallions
• 0.5 parsley bunch
• 0.5 mint bunch
• 2 tbsps lemon juice
• 8 lettuce leaves
• 2 tomato
• 1 cucumber

Instructions

1. Rinse the red lentils under cold water until the water runs clear.
2. In a medium-sized pot, combine the lentils and 2.5 cups of water. Bring to a boil, then reduce heat and simmer until the lentils are soft and water is mostly absorbed, about 15-20 minutes.
3. Remove from heat and stir in the bulgur. Cover and let it sit for 20 minutes, allowing the bulgur to swell and absorb the remaining water.
4. Finely chop the onion. In a pan, heat the olive oil over medium heat and sauté the onion until it is soft and translucent, about 5-6 minutes.
5. Add the tomato paste and red pepper paste to the onions, stirring well to combine. Cook for another 2-3 minutes.
6. Add the cooked onion mixture to the lentil and bulgur mixture. Mix well.
7. Season with cumin, paprika, salt, and black pepper. Mix thoroughly to combine all ingredients.
8. Finely chop the scallions, parsley, and mint. Add them to the lentil mixture along with the lemon juice. Mix well.
9. Form the mixture into small köfte (oval patties) with your hands.
10. Serve the lentil köfte on a plate lined with lettuce leaves. Sliced tomatoes and cucumbers can be served on the side or as part of the salad.

Notes

• This is a traditional Turkish dish called Mercimekli Köfte, made vegan by excluding any animal products.
• Adjust the spices to your taste.