Turkish Lentil Kofte (Mercimek Köftesi)

Rinse the red lentils thoroughly. In a medium saucepan, combine the rinsed lentils and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the lentils are very tender and have absorbed most of the water.

Once the lentils are cooked, remove from 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 moisture.

While the bulgur is softening, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until softened and translucent.

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

Add the onion mixture to the lentil and bulgur mixture. Add the chopped fresh parsley, fresh mint, salt, and black pepper. Mix everything thoroughly with a spoon, then use your hands to knead the mixture for 5 minutes until well combined and slightly sticky.

Take small portions of the mixture (about 1.5 tablespoons each) and shape them into oval or cylindrical patties. Repeat until all the mixture is used.

Serve the Turkish Lentil Kofte warm or at room temperature, often with fresh lettuce leaves and lemon wedges for squeezing over.