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Mercimek Koftesi (Turkish Lentil Balls)

If you’ve ever been to a Turkish gathering, chances are you’ve seen these little lentil balls on the table. Mercimek köftesi is a classic Turkish appetizer made with red lentils, fine bulgur, and fresh herbs. It’s healthy, super tasty, and really easy to make. And the leftovers taste even better the next day!

What is Mercimek Köftesi?

Mercimek köftesi is one of the most loved party foods in Turkey. You’ll often see it at afternoon tea parties, picnics, or any kind of get-together. It’s light, flavorful, and an absolute crowd-pleaser.

Even though the word köfte usually means meatballs in Turkish, this dish is naturally vegan. The name comes from the shape, since these small, finger-sized ovals look a little like meatballs.

So, what exactly is mercimek köftesi? It’s a spicy, slightly tangy finger food made with red lentils, fine bulgur, and fresh herbs. It’s soft, tasty, and super satisfying without being heavy. Once you try it, you’ll see why it’s a favorite at so many Turkish gatherings!

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Courses:
Servings: 6
Description

A classic Turkish lentil and bulgur dish that’s shaped by hand and served cold. Light, flavorful, and packed with herbs and spices, mercimek köftesi is perfect for tea time, picnics, or as a tasty appetizer.

INGREDIENTS
  • 1 cups 1.39 red lentils
  • 2 cups 2.32 water
  • 1 cups 1.29 bulgur fine
  • 0 cups olive oil
  • 1 large onion finely chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 0 cup 0.5 parsley chopped
  • 0 cup 0.25 fresh mint chopped
  • 4 stalks green onions chopped
  • 1 medium lemon juiced
  • 1 tablespoon pomegranate molasses optional
  • 1 head lettuce
Instructions
  1. 1

    Cook the Lentils:

    • Rinse the red lentils well in a sieve under running water. Transfer them to a large pot and add the water. Stir and bring to a boil. Skim off any foam that rises to the surface. Reduce the heat to the lowest and simmer uncovered, stirring occasionally, for about 20 minutes or until the lentils are very soft and most of the water is absorbed.

    Add the Bulgur:

    • Remove the pot from the heat. Stir in the fine bulgur, cover the pot with a lid, and let it sit for 10–15 minutes. The bulgur will absorb the remaining liquid and soften. The mixture may look a bit dry at this point — that’s okay.

    Prepare the Onion Mixture:

    • While the lentils and bulgur are resting, heat olive oil in a small pan over medium heat. Sauté the chopped onion until translucent. Add the tomato paste, salt, cumin, black pepper, paprika, and red pepper flakes. Stir well and cook for another 1–2 minutes to let the spices bloom.

    Combine Everything:

    • Add the onion and spice mixture to the lentil and bulgur mixture. Stir well to combine, then transfer everything to a large mixing bowl.

    Add Fresh Ingredients:

    • Add the chopped parsley, mint, green onions, lemon juice, and pomegranate molasses. Place a small bowl of water nearby. Mix everything well with a spoon at first, then with your hands once the mixture is cool enough to touch. Wet your fingers slightly from time to time and keep mixing until everything is well combined. Taste and adjust the salt if needed.

    Shape the koftes:

    • Line a serving platter with lettuce leaves. Keep that bowl of water nearby and wet your fingers as needed — this helps prevent sticking. Take small portions of the mixture and and squeeze them in your palm to shape into small ovals. Place them on the lettuce leaves. Repeat until all the mixture is used.

    Serve:

    • Serve with extra lettuce leaves, lemon wedges, fresh herbs, and pickles on the side.
  2. 2
    NOTES
     
    1. Use fine bulgur: These lentil balls are always made with fine bulgur in Turkey — coarse bulgur just doesn’t work for this recipe. There are two types of fine bulgur: yellow and brown. Either one is fine to use.
    2. If the final mixture feels too dry: After you've combined all the ingredients in the bowl, drizzle in a little extra olive oil to help bring everything together. Also, wet your fingers from time to time while mixing — this helps prevent sticking and makes it easier to shape later on.
    3. Storing leftovers: Keep mercimek köftesi in an airtight container in the fridge. They stay fresh for up to 4 days.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 406kcal
% Daily Value *
Total Fat 13g20%
Saturated Fat 2g10%
Sodium 846mg36%
Potassium 849mg25%
Total Carbohydrate 59g20%
Dietary Fiber 21g84%
Sugars 6g
Protein 17g34%
Vitamin A 1471 IU
Vitamin C 26 mg
Calcium 89 mg
Iron 6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Nutrition information is automatically calculated, so should only be used as an approximation.

Read it online: https://kebandkoft.com/recipe/mercimek-koftesi-turkish-lentil-balls/