Vegan köfte

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Published on main spring summer fall winter

Ingredients

  • 180 g red lentils
  • 100 g bulgur
  • 1 onion, diced
  • 60 g bell pepper puree (biber salçasi)
  • 60 g tomato paste
  • 4 spring onions, chopped
  • 1 bunch parsley or mint, chopped
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 lemon, juiced
  • Lettuce leaves
  • Salt and pepper

Instructions

  1. Wash the red lentils and cook them in 450 ml of boiling salted water for 15 minutes.
  2. Add the bulgur, and cook it for another 5 minutes. Let it rest covered for 5 minutes.
  3. In a pan, caramelize the diced onion in some olive oil. Add the tomato paste when almost finished.
  4. When the lentil and bulgur mixture is drier and cooked, add all the other ingredients: our caramelized onions, spring onions, parsley, bell pepper purée, lemon juice, olive oil, and spices. Taste and adjust the seasonings as needed.
  5. Wet your hands, then take a small amount of the mixture (about a tablespoon) and form it into a log before pressing it in the palm of your hand.
  6. Regrigerate before serving.
  7. Serve the mercimek köftesi in lettuce leaves with a drizzle of lemon juice and perhaps a sprinkle of chili or sumac.

Adapted from this original recipe