- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 250 g
- 150 g
- 700 ml
- 2 tbsp
- 1 tbsp
- 3 tbsp
- 1 tsp
- 1 tsp
- 1 tsp
- 1 ½ tsp
- ½ tsp
- 30 g
Process
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Put the rinsed red lentils and 700 ml water in a medium saucepan. Bring to a boil, then lower the heat and simmer uncovered for 20–25 minutes, stirring now and then, until the lentils have completely collapsed into a thick, smooth purée and no whole lentils remain.
Take the pan off the heat, add the fine bulgur and stir well. Cover with a lid and leave for 15 minutes so the bulgur absorbs the remaining moisture and swells.
While the bulgur soaks, heat the olive oil in a small frying pan over medium heat and cook the chopped onion for 5–6 minutes until soft and pale golden. Add the tomato paste and red pepper paste and fry for 1 minute until the colour deepens and the paste smells sweet.
Scrape the onion and paste mixture into the lentil-bulgur pan. Add the ground cumin, dried mint, red pepper flakes, salt and black pepper, then knead the mixture with a wooden spoon or your hand for 3–4 minutes until it comes together as a smooth, pliable paste.
Fold in the spring onions and flat-leaf parsley and squeeze in the juice of the lemon. Taste and adjust the salt and lemon; the mixture should be soft but hold its shape when pressed.
With wet hands, take walnut-sized pieces of the mixture (about 25 g each) and roll into small oval köftes, pressing a shallow groove along the top with your finger. You should get about 30 pieces.
Arrange the köftes on a platter and serve at room temperature with lettuce leaves, lemon wedges and extra parsley. To eat, place a köfte in a lettuce leaf, squeeze over lemon and roll up.
Kitchen notes
Kitchen notes
- The most common mistake is not cooking the lentils long enough: they must break down completely into a purée before the bulgur goes in, otherwise the köftes stay grainy and fall apart.
- Kneading is what makes the mixture cohesive. If it feels crumbly after resting, add 1-2 tbsp warm water and knead again; if it is too wet, rest it uncovered for 10 minutes.
- Wet your hands with cold water every few köftes to stop the mixture sticking, and keep the finished köftes covered with a damp cloth so they do not dry out.
- The mixture tastes best after resting for 30 minutes at room temperature, which lets the bulgur and spices settle.
Substitutions
- fine bulgur→quinoa, cooked and drained, for a gluten-free version
- red pepper paste→1 extra tbsp tomato paste plus a pinch of red pepper flakes
- spring onions→1 small red onion, very finely chopped and rinsed
Storage & reheating
Keep the köftes in a covered container in the fridge for up to 3 days; the mixture itself can be refrigerated for 2 days before shaping. They are best served at room temperature, so take them out 20-30 minutes before eating. To freeze, shape the köftes, place them on a tray, freeze until solid, then transfer to a freezer bag for up to 2 months; thaw overnight in the fridge. Do not reheat in the oven, as they dry out; if you prefer them warm, steam them gently for 5 minutes.
FAQ
The questions we get asked most
Why did my mercimek köftesi fall apart?
The lentils were probably not cooked long enough to break down completely, or the mixture was not kneaded enough. Simmer the lentils until they are a smooth purée with no whole grains left, then knead the bulgur mixture for a full 3-4 minutes. If it still crumbles, work in 1-2 tbsp warm water.
Can I make mercimek köftesi ahead of time?
Yes. The shaped köftes keep in a covered container in the fridge for up to 3 days. You can also make the mixture up to 2 days ahead and shape it just before serving; bring it back to room temperature first, as it stiffens when cold.
Can I freeze mercimek köftesi?
Yes, freeze them shaped on a tray until solid, then bag them for up to 2 months. Thaw overnight in the fridge and serve at room temperature. Avoid reheating in the oven, which makes them dry; a quick steam is better if you want them warm.
What is the difference between fine bulgur and coarse bulgur here?
Mercimek köftesi needs fine bulgur (köftelik bulgur), which is very small and absorbs the lentil moisture without cooking. Coarse bulgur stays hard and gritty in this no-cook method, so do not substitute it unless you first soak it in hot water and drain it well.
Can I use canned lentils instead of dried red lentils?
Canned lentils are already cooked and do not break down into the same starchy purée, so the köftes will be looser. If using them, drain and rinse 400 g, then mash them well and add 100 ml hot water with the bulgur; the texture will be softer but still workable.
How do I know when the lentil mixture is ready to shape?
It is ready when it holds a clear finger indentation and a small piece rolled in your palm stays together without cracking. If it feels sticky and wet, rest it uncovered for 10 minutes; if it feels dry and crumbly, knead in warm water a spoonful at a time.
Is mercimek köftesi vegan and gluten-free?
The classic recipe is vegan, as it uses only lentils, bulgur, oil, paste and vegetables. It is not gluten-free because bulgur is wheat; for a gluten-free version, replace the bulgur with cooked quinoa and knead a little longer to bind.
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