Why It Works
- Stirring the uncooked bulgur into the hot lentils allows the bulgur to soften and cook through without the risk of it overcooking.
- Sautéing the onion until it is lightly browned creates a sweet, savory base that’s deepened by adding tomato paste and pepper paste.
When I want something hearty, healthy, and comforting to prepare ahead and enjoy throughout the week, I turn to mercimek köftesi, a traditional Turkish lentil köfte. Not only are they deeply nourishing, they’re also pantry-friendly and surprisingly easy to make. A staple in Turkey but lesser known abroad, the dish combines red lentils, bulgur, and warm spices into tender, cumin-forward bites that taste even better the next day. I return to this dish again and again because it’s not only healthy and filling, but also incredibly convenient. Traditionally served at room temperature or slightly chilled, it fits seamlessly into my weekly meal prep, but it is also a wonderful component on a meze table for a gathering of friends.
How I Fell in Love With Mercimek Köftesi
I first fell in love with this dish while spending a summer during law school as a legal intern in Istanbul. I arrived in early June 2009, just as warm days and summer nights began to creep into the city. I lived and worked around Beyoğlu and Cihangir, neighborhoods alive with people spilling into the streets from restaurants and cafés. I’d walk the wide boulevard of Istiklal every day, admiring the architecture and catching glimpses of the Bosphorus from rooftops and hillsides.
On Saturdays, I’d take the metro to an open-air farmers market, where stalls overflowed with produce, honey, and dairy. There, I’d see a man peeling artichoke hearts into plastic bags of water, a woman stretching gözleme on a griddle, and another selling mercimek köftesi in large tubs. It was at that market that I fell in love with this dish, so much so that I’ve continued making it to this day.
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What Is Mercimek Köftesi?
The name translates simply: Mercimek means lentil and köftesi refers to kofta, köfte, or kofte, meaning a meatball or ball. Despite the name, this dish is entirely meatless. It combines cooked red lentils and bulgur with onions, tomato and pepper pastes, parsley, scallions, and spices such as ground cumin and Aleppo pepper flakes.
The standard Turkish preparation, which I use here, is clever: The lentils are boiled until they break down, and the excess liquid and residual heat hydrate and cook the raw bulgur. Together, they form the base and binder for kofte. Once seasoned and shaped, the mixture yields oblong bites, often pressed with a thumbprint. The result is cumin-forward, light yet satisfying, and perfect for making ahead of time.
Technique Tips
The key to success with mercimek köftesi lies in managing the lentil and bulgur mixture. You want to use enough water that the lentils are soft enough to break down, but not so much that the bulgur turns soupy. To achieve this, I start by simmering the lentils until they’re soft, then stir in the bulgur so it can hydrate in the hot lentil liquid off the heat. Since the bulgur continues to absorb liquid as it rests, it’s better to keep the mixture on the drier side at first and add a splash of water later if needed. That way, the kofte hold their shape and don’t end up too wet to form. Red lentils, traditional in this recipe, are ideal since they cook quickly, collapse into a creamy base, and help bind the mixture, while medium-grind bulgur works best because it softens evenly without turning mushy.
Ingredient Notes and Substitutions
Like many dishes made outside their home country, mercimek köftesi in the diaspora requires a few adjustments. Chief among them is the biber salçası, or pepper paste. While available in Middle Eastern and Turkish grocery stores, it can be harder to find elsewhere. Since my recipe only uses a tablespoon or two, you can easily substitute with an additional tablespoon of plain tomato paste plus a pinch of chile flakes, if needed.
Another option if you can’t find pepper paste—and my preferred option—is to make a homemade roasted red pepper paste. I drain jarred roasted red peppers, blend them to a smooth consistency, then strain the mixture through cheesecloth or a coffee filter to remove excess liquid. After about 15 minutes, I squeeze out the remaining liquid, leaving a concentrated paste. It’s not an exact match, but it captures the sweetness of mild biber salçası. I measure out what I need, then keep the rest in the fridge for other cooking projects. Of course, if you can source the real paste, all the better. The paste comes in both mild and hot varieties. If using a spicier paste, I recommend omitting the Aleppo pepper; if using a mild pepper paste, I recommend adding Aleppo pepper flakes.
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How to Serve Red Lentil Kofte
I eat mercimek köftesi year-round, and often make a batch to have on hand for quick, healthy lunches. Traditionally, it’s served on a platter lined with romaine leaves and wedges of lemon. I like to add a side of Greek yogurt topped with olive oil and flaky salt. However I serve it, it never fails to remind me of Istanbul.
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My Go-To Turkish Lentil Dish Is Hearty, Healthy, and Meal-Prep Friendly
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1 cup (200 g) dried red lentils, rinsed and drained
3 cups (720 ml) water
3/4 cup (135 g) medium-grind bulgur wheat (see notes)
2 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
1 medium yellow onion (8 ounces; 226 g), diced (about 1 cup)
3 tablespoons (45 ml) olive oil
1 1/2 tablespoons tomato paste
1 tablespoon pepper paste (biber salçası) or 1 additional tablespoon tomato paste (see notes)
1 tablespoon ground cumin
1 teaspoon Aleppo pepper flakes (optional)
3 scallions, thinly sliced, plus more for garnish
1 cup chopped fresh flat-leaf parsley leaves (2.5 ounces; 70 g)
Romaine lettuce leaves and lemon wedges for serving serve (optional)
Whole milk yogurt, to serve (optional)
In a medium sauce pan, add red lentils, 3 cups (720 ml) water and 1 teaspoon kosher salt. Bring to boil over high heat, then reduce to medium heat and simmer, with lid ajar, until lentils are fully cooked, slightly broken, and mushy, 20 to 25 minutes.
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Meanwhile, in a large skillet, heat oil over medium heat until shimmering. Cook onion and 1 teaspoon kosher salt, stirring occasionally, until softened and just beginning to brown, 7 to 10 minutes. Add tomato paste, pepper paste (if using), cumin, and Aleppo pepper (if using), and stir until well-combined and fragrant, about 30 seconds; set aside.
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Once lentils are cooked, remove pan from heat and add bulgur; stir to combine. Cover and let lentil-bulgur mixture sit until bulgur is tender and cooked through and water is absorbed, 20 to 25 minutes. Check mixture at 15-minute mark: If the mixture looks dry and bulgur is still undercooked, add 1/4 cup (90 m) warm water, stir to combine, and let sit until water is fully absorbed and bulgur is tender, 10 more minutes. Fluff lentil-bulgur mixture with a fork or spatula.
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Add lentil-bulgur mixture to a large bowl, add cooked onion mixture, and stir until well combined. Let cool in bowl until just warm to the touch, 20 to 30 minutes.
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When mixture is cool enough to handle, stir in parsley, scallions, and remaining 1/2 teaspoon of salt. Combine ingredients with spoon or your hands until well incorporated. Season with salt and pepper to taste as needed.
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Cover and refrigerate for at least 30 minutes or up to 4 days.
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To serve, take a heaping 1/4 cup portion in hand and press to create an oblong oval shape. Serve on top of crispy lettuce leaves with additional scallion slices and chopped parsley, wedges of lemon, and plain whole-milk yogurt, if desired.
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Special Equipment
Colander or fine-mesh strainer, medium saucepan, large skillet
Notes
Medium-grind bulgur is ideal here, but it can be hard to find outside of specialty shops; if you can’t find it, process coarse grind bulgur in a blender until at least half is finely ground, about 2 minutes.
Pepper paste (biber salçası) is typically available in Middle Eastern grocers or stores that carry products from Turkey. The paste comes in mild and hot varieties; if you are using a spicier paste, I recommend omitting the Aleppo, but if using a mild pepper paste, I recommend adding Aleppo pepper flakes.
Make-Ahead and Storage
Store prepared lentil-bulgar mixture or the shaped kofte in an airtight container for up to 4 days.
