Mercimek Köfte

Ingredients

• 1 cup (200g) red lentils 1 cup (200g) red lentils
• 1 cup (200g) fine bulgur 1 cup (200g) fine bulgur
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon red pepper paste 1 tablespoon red pepper paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for heat) 1/2 teaspoon cayenne pepper (optional, for heat)
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• 1/4 cup (15g) fresh parsley, finely chopped 1/4 cup (15g) fresh parsley, finely chopped
• 1/4 cup (15g) fresh mint leaves, finely chopped 1/4 cup (15g) fresh mint leaves, finely chopped
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Lettuce leaves and lemon wedges, for serving Lettuce leaves and lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Rinse the red lentils thoroughly and cook them in a pot of boiling water until tender. Drain and set aside.
2. 2.
   In a large mixing bowl, combine the cooked lentils, fine bulgur, chopped onion, minced garlic, tomato paste, red pepper paste, ground cumin, ground coriander, paprika, cayenne pepper (if using), olive oil, parsley, mint leaves, lemon juice, salt, and pepper.
3. 3.
   Mix all the ingredients together until well combined. The mixture should be moist and pliable.
4. 4.
   Take a small portion of the mixture and shape it into small patties or balls using your hands.
5. 5.
   Place the shaped köfte on a serving platter and refrigerate for at least 1 hour to allow the flavors to meld.
6. 6.
   Serve the mercimek köfte chilled or at room temperature, accompanied by lettuce leaves and lemon wedges.

Treat your ingredients with care...

• Red lentils — Make sure to rinse the lentils thoroughly before cooking to remove any impurities.
• Fine bulgur — Use fine bulgur for a smoother texture in the köfte.
• Tomato paste and red pepper paste — These ingredients add depth of flavor to the dish. Look for high-quality paste for the best results.
• Fresh herbs — Finely chop the parsley and mint leaves to evenly distribute their flavors throughout the köfte.
• Lemon juice — Squeeze fresh lemon juice for a vibrant citrusy taste.

Tips & Tricks

• To achieve a smoother texture, you can blend half of the cooked lentils before mixing them with the other ingredients.
• If the mixture is too dry, add a little more olive oil or water to moisten it.
• For a spicier version, increase the amount of cayenne pepper or add a pinch of chili flakes.
• Serve the köfte with a side of tangy yogurt sauce for added creaminess.
• Leftover köfte can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the mercimek köfte as an appetizer or a main course. Arrange the chilled köfte on a platter, garnish with fresh mint leaves, and serve with lettuce leaves and lemon wedges on the side. Encourage your guests to squeeze fresh lemon juice over the köfte before taking a bite to enhance the flavors.

Presentation advice

Arrange the köfte in a circular pattern on a large serving platter, placing a lettuce leaf between each köfte. Garnish the platter with fresh mint leaves and lemon wedges for an attractive presentation. Consider serving the köfte on colorful ceramic plates to highlight the vibrant colors of the dish.