Turkish Lentil and Bulgur Salad (Mercimek Köftesi)

Combine the rinsed red lentils and 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the lentils are very tender and most of the water has been absorbed.

Remove the saucepan from the heat and stir in the fine bulgur. Cover the saucepan and let it sit for 10 minutes to allow the bulgur to soften and absorb the remaining liquid.

While the bulgur is softening, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.

Stir in the tomato paste, red pepper paste, cumin, and red pepper flakes into the skillet with the onions. Cook for 2 minutes, stirring constantly, until fragrant.

Add the cooked lentil and bulgur mixture to the skillet with the onion and spice mixture. Mix well to combine everything thoroughly.

Transfer the mixture to a large bowl and let it cool slightly for 5 minutes. Then, add the chopped fresh parsley, fresh mint, lemon juice, salt, and black pepper. Mix everything together by hand, gently kneading for a few minutes to combine the flavors and create a cohesive texture.

Taste and adjust seasoning if needed. Serve the salad warm or at room temperature, often with lettuce leaves for wrapping or as a side dish.