Name: 📋 Vegan Lentil Meatballs (Mercımek Kofte)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Turkish
Ingredients: 1 cup red lentils (red split lentils); 1/2 cup fine bulgur (brown ); 1 medium onion; 2 large cloves garlic; 1 tablespoon olive oil; 1 tablespoon tomato and pepper paste (found in Turkish grocery store * (see notes) ); 15 sprigs parsley (1.5 cups) (chopped ); 8-10 medium scallions/spring onions (aka green onion ); 1 teaspoon cumin powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 3/4 teaspoon baharat powder (optional)

Turkish

Vegan

Frying pan

Bowl

In a sauce pan cook the lentils with 3 cups of water for approximately 20 minutes until they have cooked and are mushy in texture.

Turn the heat off, add in the bulgur and cover with the lid. Allow it to rest for minimum 20 minutes.

While the lentil is cooking, heat olive oil in a frying pan and saute onion and garlic for approximately 10 minutes until the onion becomes translucent and a little golden in color.

Add in tomato paste and cook for a few more minutes. Turn off the heat.

In a larger glass bowl, place the red lentil and bulgur mixture along with the onion mixture and mix. Add in the chopped parsley, green onions, cumin, salt, pepper and baharat spice.

Shape the vegan lentil meatballs into balls or cylinder shape and place them on a plate. Once all shaped, refrigerate them and serve with a drizzle of fresh lemon and salad or as I have suggested tucked in segments of fresh Turkish green pepper..

📋 Vegan Lentil Meatballs (Mercımek Kofte)

Utensils needed:

Overview

Category

Cuisine

Diet

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