Turkish Lentil Mezze (Mercimek Köftesi)

Called Mercimek Köftesi, these traditional Turkish red lentil “balls” are made with fiber-rich bulgur, red pepper paste, spicy Aleppo pepper, and warming cumin. They’re budget-friendly, fantastic to prepare ahead, and will suit a variety of diets, making them great for entertaining.

I adore this vegan spiced lentil and bulgur recipe, called Mercimek Köftesi and pronounced “mer-jeh-mek koof-teh-seh.” These lentil “meatballs” are filled with flavor, vitamins, and nutrients, they are always a hit with my vegetarian guests and meat-eaters alike!

Locals enjoy Mercimek Köftesi, translated as lentil meatball, as part of the main course as a substantial vegetarian dish, with other Turkish mezzes and pickles, like pickled turnips and cucumbers. Or during afternoon gatherings, along with savory filo pies, our borek cheese rolls, and refreshing salads with a cup of tea.

Variations are made throughout my homeland, Turkey. This simple recipe was passed down to my mother from her neighbors when we lived in Elazığ, a city in the southeast part of the country where these delicious patties were served at ladies’ afternoon gatherings. 

Sautéed onions are important here, as they add oodles of flavor and moisture to the patties. Fine bulgur lends a nutty taste and it is light in texture, making the patties extra refreshing on a hot summer day. Serve them at room temperature, wrapped in lettuce leaves with a just squeeze of lemon juice or a drizzle of pomegranate molasses. 

Table of Contents

1. What is in Mercimek Köftesi?
1. Produce
2. Pantry
2. Ingredient Spotlight
3. How to Make Turkish Red Lentil Balls 
1. Cook the Onions, Lentils, and Bulgur
2. Make the Lentil Mixture 
3. Shape and Serve
4. Ways to Mix it Up
5. What to Serve with Mercimek Köftesi
6. More High Protein Vegan Recipes
7. Turkish Lentil Mezze (Mercimek Köftesi) Recipe

What is in Mercimek Köftesi?

Though the ingredients here are typical of a Turkish pantry, they’re also easy to source. Many can be ordered from our shop, or substituted with what you have on hand. You’ll need: 

Produce

• Onion: Yellow or white onions are traditional, though you can use red onions too if you prefer. Sautéing the onions in olive oil for 10-12 minutes is important in this recipe. As the onions soften, they sweeten and start to caramelize, which adds a delicious depth of flavor flavor to the lentil patties.
• Green onions: Also called scallions or spring onions, we use these liberally in our salads and patties. They add a touch of freshness and milder onion flavor, great with patties.
• Flat-leaf (Italian) parsley: Parsley is the most widely used herb in Turkish cuisine. Parsley adds a neutral, clean, and almost citrusy taste. 
• Small lettuce leaves: Provide a lovely nest, a touch of freshness, and an easy way to enjoy the mezze.
• Lemon wedges: I love citrusy, sharp fresh lemon juice. Please avoid bottled lemon juice (as it tends to be astringent) and use fresh lemon wedges (or lime wedges as a second choice).

Pantry

• Olive oil: My choice of fat for sautéing the onions. It’s healthy and flavors the lentils and bulgur beautifully.
• Double-concentrated tomato paste: Adds natural sweetness and acidity to the lentil balls.
• Turkish red pepper paste: An essential condiment in southern Turkish cuisine made from juicy and spicy red peppers to add depth to salads and dips.
  • TRY IT: Make it yourself with my Turkish Red Pepper Paste recipe, source it online, or at your local Middle Eastern market. 
  • BEST SUBSTITUTE: Double-concentrated tomato paste.
• Dried red lentils: We use this dried variety of red lentils to make this lentil recipe. They are easy to cook, widely available, and nutritious.
• Bulgur: Use “fine bulgur,” or substitute with cooked quinoa for a gluten-free option. (See “Ingredient Spotlight” below for more information.) 
• Ground cumin: I adore the pungent, warm aroma of this spice. It pairs beautifully with the lentils here.
• Pul biber: Also known as Aleppo pepper, pul biber is one of the most-used spices in Turkish cuisine. You’ll always find a small pot of it next to the salt and black pepper for everyday seasoning on our tables. It has a mild, pleasant heat and a warm, smoky taste that adds depth of flavor.
  • TRY IT: Find it at our shop, or substitute with another dried and ground red pepper like standard chili flakes.
• Sea salt and freshly ground black pepper: It is important to season the lentils so they don’t taste bland.
• Pomegranate molasses (optional): Pomegranate molasses is a much-loved condiment in southern Turkish cuisine, made from fresh pomegranate juice reduced to a thick, rich molasses. Its naturally sweet and tangy flavor is fantastic in salads, dips, and marinades.
  • TRY IT: Widely available in supermarkets and online these days, or you can make your own with fresh pomegranate juice.

Ingredient Spotlight

Bulgur wheat is a grain made from cooked wheat berries that have the outer bran case removed and are then dried and pounded. It’s widely available in supermarkets these days. Fine bulgur (ince bulgur in Turkish) is finer ground and lighter in texture, which is great in patties and salads, like Kisir and Tabouli.

I love the nutty taste of bulgur. It’s wholesome and so easy to cook–a must in my kitchen!

• READ MORE: How To Cook Bulgur Wheat Perfectly
• TRY IT: Find Extra Fine Turkish Bulgur at our shop.

How to Make Turkish Red Lentil Balls 

Mercimek Köftesi is traditionally served at room temperature, so just give yourself enough time to allow the meatballs to cool. Even though the translation is meatballs, the lentil and bulgur mixture is shaped similarly to kofte, where you press it together in an oblong shape although no, skewer is required for this recipe. Here are the steps: 

Cook the Onions, Lentils, and Bulgur

• Get ready. Heat 3 cups of water in a small saucepan or tea kettle. 
• Saute the onions. Heat 2 tablespoons extra virgin olive oil in a wide sauté pan over medium-high heat. Add 2 finely chopped onions and sauté for 10–12 minutes, stirring often until they’re softened and starting to caramelize. Add 1 tablespoon each tomato paste and red pepper paste and combine well, then set aside to cool.
• Cook the lentils. Place a heaping 3/4 cup of rinsed red lentils in a medium saucepan with 2 cups of hot water. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Simmer until the lentils are cooked through, about 15 minutes. Skim off any scum that rises to the surface with a spoon and stir occasionally so that the lentils don’t stick to the bottom of the pan. Drain off any leftover liquid—the cooked lentils will be the consistency of a thick, chunky purée. Set aside to cool in a large bowl. 
• Cook the bulgur. In the same pan, stir the 3/4 cup fine bulgur with the remaining scant 1 cup of hot water. Cover and let the bulgur absorb the water and soften for 5 minutes. 

Make the Lentil Mixture 

• Make the lentil mixture. Into the bowl with the cooled lentils, add the bulgur, sautéed onions, 4 chopped green onions, and 1 finely chopped parsley bunch. Season with 1/2 tablespoon ground cumin and 1 teaspoon Aleppo pepper (if using), salt and pepper to taste. Stir to combine—the mixture needs a good seasoning, adjust the salt to your taste. 
• Knead. Fill a medium bowl with room-temperature water and a drizzle of olive oil. Slightly dampen your hands in the oily water, then knead the bulgur and lentil mixture for a couple of minutes until well combined. It will be a soft dough consistency. Check the seasoning and add more salt or spices to your taste, mix well.

Shape and Serve

• Shape the lentil patties: Dampen your hands and take a large walnut-sized piece of the mixture and form it into a rough oval shape. Place on a wide serving plate over a bed of lettuce leaves. Repeat until you’ve used all of the mixture.
• Serve. Serve with lemon wedges on the side or with a drizzle of pomegranate molasses, as my husband prefers.

Ways to Mix it Up

Here are a few ideas for how to make this lentil recipe your own:

• Make them milder: Use red onions instead of yellow or white onions.
• Make them slightly crispy: These patties are traditionally served at room temperature. Though not traditional, you may experiment gently sautéing the patties on a non-stick pan in 3-4 tablespoons of olive oil over medium heat for about 2 minutes per side.
• Make them gluten-free: Use pre-cooked quinoa instead of fine bulgur.

What to Serve with Mercimek Köftesi

There are many ways to enjoy these delicious lentil balls as part of a buffet for entertaining. They make a great substantial vegetarian side or main, with pickles, refreshing salads, or other mezze aside.

It is also a delicious side for grilled mains, like Grilled Vegetable Kebabs for a vegetarian feast. You can pair this recipe with savory filo pies, our Boreks, or Gözleme stuffed flatbreads, and Pide too.

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Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası)

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