Let's cook.
Rinse 1 cup of red lentils thoroughly under cold water. In a medium saucepan, combine the rinsed lentils with 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the lentils are tender and most of the water has been absorbed.
Remove the saucepan from the heat. Stir in 1/2 cup of fine bulgur, cover, and let it sit for 10 minutes to allow the bulgur to soften and absorb the remaining liquid.
While the bulgur is softening, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add 1 finely chopped medium onion and sauté for 5-7 minutes, until softened and translucent.
Stir in 1 tablespoon of tomato paste, 1 teaspoon of red pepper flakes, and 1/2 teaspoon of cumin into the sautéed onion. Cook for 1 minute, stirring constantly, until fragrant.
Add the onion mixture to the lentil and bulgur mixture. Add 1/4 cup of chopped fresh parsley, 1/4 cup of chopped fresh mint, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Mix everything thoroughly with your hands, kneading gently for 2-3 minutes, until the mixture is well combined and slightly sticky. This helps the patties hold their shape.
Take small portions of the mixture (about 2 tablespoons each) and shape them into oval or round patties. Arrange them on a serving platter.
Serve the Turkish Lentil and Bulgur Patties immediately with fresh lettuce leaves and lemon wedges for squeezing over.
Save this recipe so you can find it again.
