Turkish Lentil Kofta Recipe is a classic from traditional Turkish cuisine that feels both comforting and nourishing. It is called Mercimek Köftesi and has been enjoyed for generations at family gatherings, celebrations, and simple meals at home. The best part is that it’s naturally vegan. Red lentils, fine bulgur, onions, herbs, and spices come together to form small patties that are soft, filling, and full of flavor.

This dish shows how simple ingredients can create something special. You cook red lentils until tender, then mix them with fine bulgur. The bulgur absorbs the liquid and forms the base of the kofta. Onions, tomato paste, cumin, and paprika add warmth and depth. Fresh parsley and green onions bring brightness and balance. Finally, you shape the mixture into oblong patties. Eat them plain, wrap them in lettuce, or serve them as part of a mezze spread.

One thing that makes this Turkish Lentil Kofta Recipe so popular is its versatility. You can prepare it in advance and keep it in the fridge for two to three days. It works well for meal prep, picnics, or packed lunches. The patties are light but satisfying, making them a great appetizer, side dish, or even a quick vegan dinner.

Mercimek Köftesi is more than just food. It is a dish that brings people together. Humble and wholesome, yet full of flavor, it represents tradition in every bite. Making Turkish Lentil Kofta at home is an easy way to enjoy a timeless recipe from Türkiye that fits perfectly into a modern, plant-based lifestyle.

Print Recipe

TURKISH LENTIL KOFTA (MERCIMEK KÖFTESI)

One of my favorite classic Turkish dishes is Lentil Kofta, or Mercimek Köftesi. What I love most about it is that it’s naturally vegan without even trying. It’s a recipe that has been enjoyed for generations in Turkey, often shared at family gatherings or served as a comforting snack. Made with soft red lentils, fine bulgur wheat, and a blend of spices and herbs, these little bites are full of flavor, hearty, and satisfying. This recipe yiels approx. 26 kofta.

Course: Appetizer, lunch, Main Course

Cuisine: Turkish

Keyword: mercimek köftesi, red lentil kofta, vegan turkish recipe

Servings: 6

Ingredients

For the lentil-bulgur mixture:

1 cup red lentils washed and drained
1 cup bulgur fine, or couscous
3 cups water

For the spice mixture:

1 onion finely diced
1 tsp cumin
1 tsp paprika
1 tsp red chili flakes
1 tbsp tomato paste
1 tbsp red pepper paste
1/4 tsp salt

Add at the end:

1/2 bunch parsley finely chopped
1/2 cup mint leaves finely chopped (optional)
2 stalks spring onion optional
juice of 1 lemon
2 tbsp olive oil
1/4 tsp pepper or to taste
1/4 tsp salt or to taste

For serving:

Gem lettuce leaves
lemon wedges

Instructions

Thorougly wash the red rentils until the water is almost clear. Cook them in three cups of water until they become soft. Then, add the fine bulgur (or couscous) and allow it to absorb the remaining liquid. Set this mixture aside for 10–15 minutes. While the lentils and bulgur cool, sauté the onion in a pan with salt.
Then, add the tomato paste, red pepper paste, cumin, paprika, and red pepper flakes to the pan.
Next, combine the lentil-bulgur mixture with the spice mixture and mix well.
Add the olive oil, lemon juice, fresh herbs, salt, and pepper. Allow the mixture to cool for a few minutes, then use your hand to shape the koftas.
You can serve the koftas on gem lettuce leaves and garnish with lemon slices.