Turkish Lentil Patties (Mercimek Köftesi)
No-cook Turkish lentil and bulgur patties wrapped in crisp lettuce leaves with lemon, a fiber-rich vegan snack.
Mercimek köftesi started as a way to stretch red lentils into something substantial, and it's stayed a staple across Turkey precisely because it needs no cooking once the lentils and bulgur are done — just shape, chill, and wrap in lettuce with a squeeze of lemon.
Between the red lentils and the bulgur, this dish carries an unusually high amount of fiber for its size, which is part of why lentil-based patties like these are often chosen by people managing blood sugar or looking for a heart-healthy plant protein source. They're naturally vegan, keep well in the fridge for a few days, and make an easy grab-and-go snack or light lunch wrapped in lettuce leaves.
Ingredients
- 1 cup red lentils, rinsed
- 1/2 cup fine bulgur
- 2 cups water
- 1 tbsp olive oil
- 1 small onion, finely diced
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes — optional
- 3 green onions, finely chopped
- 1/2 cup finely chopped fresh parsley
- 2 tbsp fresh lemon juice
- 1/4 tsp salt
- romaine lettuce leaves — to serve
These ingredients are common at Middle Eastern grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Combine lentils and water in a pot; bring to a boil, then simmer uncovered 12-15 minutes until lentils are soft and water is mostly absorbed.
- 2Stir in bulgur, cover, and let stand off heat 15 minutes until bulgur is tender and mixture has thickened.
- 3Meanwhile, heat olive oil in a skillet; sauté onion until soft, add tomato paste, cumin, paprika, and red pepper flakes; cook 2 minutes.
- 4Stir the onion mixture into the lentil-bulgur mixture along with green onions, parsley, lemon juice, and salt; mix well and let cool slightly.
- 5With damp hands, shape into small oval patties or scoop into lettuce leaves.
- 6Serve chilled or at room temperature, wrapped in lettuce leaves with extra lemon.