Flavorful Turkish Lentil and Bulgur Patties (Mercimek Köftesi) with Cooling Yogurt Sauce

Combine the rinsed red lentils and 3 cups of water in a medium saucepan. 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.

Stir in the fine bulgur, cover the saucepan, and remove it from the heat. Let it sit for 10 minutes to allow the bulgur to soften and absorb the remaining liquid.

While the lentil mixture rests, prepare the onion. Heat the olive oil in a small skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.

Stir in the tomato paste, ground cumin, and red pepper flakes into the sautéed onion. Cook for 1 minute, stirring constantly, until fragrant.

Add the onion mixture, chopped fresh parsley, salt, and black pepper to the lentil and bulgur mixture. Mix well with a spoon, then use your hands to knead the mixture for 2-3 minutes until it comes together and is pliable.

Form the mixture into small, oval-shaped patties, about 2 inches long. You should get approximately 16-20 patties.

For the yogurt sauce, combine the plain yogurt and minced garlic in a small bowl. Stir well.

Serve the lentil and bulgur patties warm or at room temperature with the garlicky yogurt sauce on the side.