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Vegan Lentil Meatballs (Mercımek Kofte)
Vegan Lentil Meatballs
"These glute-free red lentil meatballs are a delightful Turkish classic made with red lentils and bulgur. Traditionally, mercimek köftesi is served with herbs and fresh salad leaves. This dish makes a great snack or even lunch or dinner. Filling and delicious! Mercimek köftesi also known as bulgur kofte is definitely a dish you must make especially if you love a good vegan red lentil recipe. Easy vegan Turkish Lentil Meatballs —Simple, healthy, gluten free, and protein packed! Perfect for a simple, filling meatless meal, appetiser or snack. "
Serves6
Preparation Time15 min
Cooking Time25 min
Cooking MethodCasserole, Slow Cooker
Ingredients
- 1 cup red lentils red split lentils
- ½ cup fine bulgur brown
- 1 medium onion
- 2 large cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon tomato and pepper paste found in Turkish grocery store * (see notes)
- 15 sprigs parsley (1.5 cups) chopped
- 8-10 medium scallions/spring onions aka green onion
- 1 teaspoon cumin powder
- ½ teaspoon salt
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In a sauce pan cook the lentils with 3 cups of water for approximately 20 minutes until they have cooked and are mushy in texture.
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Turn the heat off, add in the bulgur and cover with the lid. Allow it to rest for minimum 20 minutes.
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While the lentil is cooking, heat olive oil in a frying pan and saute onion and garlic for approximately 10 minutes until the onion becomes translucent and a little golden in color.
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Add in tomato paste and cook for a few more minutes. Turn off the heat.
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In a larger glass bowl, place the red lentil and bulgur mixture along with the onion mixture and mix. Add in the chopped parsley, green onions, cumin, salt, pepper and baharat spice.
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Shape the vegan lentil meatballs into balls or cylinder shape and place them on a plate. Once all shaped, refrigerate them and serve with a drizzle of fresh lemon and salad or as I have suggested tucked in segments of fresh Turkish green pepper..
