Vegan Lentil and Bulgur Meatballs (Turkish Mercimek Koftesi)

🧂 Ingredients

• 1 cup red lentils
• 1 cup fine bulgur

  or finely ground polenta, if gluten-free
• 2 tbsp olive oil

  or canola oil
• 2 onions

  finely diced
• 4 cloves of garlic

  finely chopped
• 2 tbsp tomato paste
• 2 tbsp paprika paste
• 1.5 tsp cumin
• 1 tsp hot paprika powder

  or chili powder to taste
• ½ bunch parsley

  finely chopped
• 2-3 scallions

  finely chopped
• 1 tsp salt

  or more to taste
• 1 tsp black pepper

  or more to taste
• lettuce
• cucumbers
• vegan tzatziki

  or other dips/sauces
• fresh parsley

  or coriander
• sesame seeds
• pomegranate seeds
• lemons

Instructions

• 1 Put the lentils in a fine-meshed sieve, wash thoroughly and drain. Transfer to a
  pot with 2 cups (500 ml) of fresh water and cook for 15 minutes. Then stir in
  the bulgur, cover, and set aside for about 10 minutes (you can add a little more
  hot water if needed).
• 2 Meanwhile, heat the oil in a pan and sauté the onions for about 2-3 minutes. Add
  the garlic and sauté for another minute. Then add tomato paste, paprika paste,
  cumin and paprika powder and sauté for 30 seconds.
• 3 Put the cooked lentils and bulgur in a bowl along with the onion-tomato-paprika
  mixture. Add parsley, scallions, salt and pepper and mix to combine. Taste and
  adjust seasonings if needed.
• 4 Shape the lentil-bulgur mixture with wet hands into kofte (or into sausages,
  balls or patties).
• 5 Arrange on salad with vegan tzatziki
  [https://biancazapatka.com/en/vegan-tzatziki/] or other dips/sauces
  [https://biancazapatka.com/en/?s=dip] and garnish with cucumber, fresh parsley
  or cilantro, sesame seeds, pomegranate seeds and lemon slices as desired.
• 6 Drizzle with lemon juice before eating and enjoy!

Nutrition Info