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.
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.