Go Back
Donna R. Luis

Vegan Turkish Lentil Meatballs

Tender red lentils and fine bulgur are blended with sautéed onion, tomato paste, Turkish hot pepper paste, cumin, fresh herbs, and olive oil to create smooth, savory vegan Turkish lentil meatballs. They are shaped by hand and served with lemon wedges and crisp green salad leaves.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 30 pieces
Course: Appetizer, Meze, Snack
Cuisine: Turkish
Ingredients Equipment Method Notes

Ingredients
  

Lentil Köfte
  • 175 g red lentils
  • 400 ml water
  • 80 g fine bulgur köftelik
  • 3 Tbsp olive oil preferably a mild extra virgin olive oil
  • 1 large onion finely chopped
  • 50 g tomato paste
  • 25 g Turkish hot red pepper paste acı biber salçası
  • 1 ½ tsp ground cumin
  • ½ small red onion very finely chopped
  • 3 medium spring onions green onions/scallions, very finely chopped
  • 25 g flat-leaf parsley Italian parsley, leaves only, finely chopped
  • Salt and pepper to taste
To Serve
  • 1 lemon cut into wedges
  • Crispy green salad leaves such as romaine lettuce

Equipment

  • Large pot with lid
  • Sauté pan
  • Wooden spoon or spatula
  • Mixing bowl or large mixing vessel
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Serving platter

Method
 

  1. Cook the Lentils: Add the red lentils and 400 ml water to a pot.
    Bring the mixture to a boil, then cover the pot and reduce the heat to low/medium.
    Simmer for 20–25 minutes, or until the lentils are completely soft and falling apart.
  2. Add the Bulgur: Remove the pot from the heat and immediately add the fine bulgur.
    Mix thoroughly so the bulgur is evenly incorporated into the hot lentil mixture.
    Cover the pot again and leave the mixture to cool.
  3. Sauté the Onion: While the lentil mixture cools, heat a sauté pan over medium heat.
    Add the olive oil and finely chopped large onion.
    Cook for 8–10 minutes, stirring regularly, until the onion is soft but not browned or coloured.
  4. Cook the Tomato Mixture: Add the tomato paste, Turkish hot red pepper paste, and ground cumin to the softened onion.
    Cook for a couple of minutes, stirring constantly, until the ingredients are well combined and fragrant. Set aside to cool.
  5. Combine the Mixture: Once both the lentil-bulgur mixture and the cooked onion mixture have cooled, transfer them to a suitable mixing bowl.
    Add the finely chopped red onion, spring onions, and parsley.
    Mix everything thoroughly, using your hands if preferred.
  6. Season the Köfte: Season the mixture to taste with salt and pepper. Continue mixing until the mixture becomes very smooth.
    If it appears slightly dry, adjust the consistency with a little more extra virgin olive oil.
  7. Shape the Lentil Meatballs: Take portions of the mixture and shape them into lentil meatballs by hand.
    For the traditional wavy appearance, press your fingers against the palm of the same hand while shaping.
    Dip your hand into a little water or oil occasionally to prevent the mixture from sticking to your skin.
  8. Serve the Köfte: Arrange the finished lentil meatballs with lemon wedges and crisp green salad leaves. Serve immediately.

Notes

  • Cook the red lentils until they are completely soft and falling apart before adding the bulgur.
  • Keep the sautéed onion soft rather than browned to preserve the intended texture and flavor.
  • Allow both the lentil-bulgur mixture and onion mixture to cool before combining them with the fresh vegetables and herbs.
  • Mix the ingredients thoroughly until the mixture becomes very smooth and cohesive.
  • If the mixture feels slightly dry while shaping, adjust it with a little more extra virgin olive oil.
  • Dipping your hands in a little water or oil can help prevent the mixture from sticking while shaping.
  • The traditional wavy pattern is optional; the köfte can be shaped according to preference.
  • Serve the finished köfte with lemon wedges and crisp green salad leaves for a fresh contrast.