Mercimek köftesi (red lentil meatballs)

Name: Mercimek köftesi (red lentil meatballs)
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 125 g Bulgur (instant); 200 g red lentils; 1 big onion; 8 TABLESPOONS good olive oil; 1 TABLESPOON Tomato paste; 2 TABLESPOONS Biber salçasi (Turkish pepper paste); 1 heaped tsp of ground cumin; 1 heaped Tsp rose paprika powder; 1 collar Spring onions; 1 small lettuce; 7-10 Tbsp salt, pepper; 1 TABLESPOON Lemon juice; 7-10 Tbsp Lemon wedges

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

125 g Bulgur (instant)
200 g red lentils
1 big onion
8 TABLESPOONS good olive oil
1 TABLESPOON Tomato paste
2 TABLESPOONS Biber salçasi (Turkish pepper paste)
1 heaped tsp of ground cumin
1 heaped Tsp rose paprika powder
1 collar Spring onions
1 small lettuce
7-10 Tbsp salt, pepper
1 TABLESPOON Lemon juice
7-10 Tbsp Lemon wedges

Directions

1
Put Bulgur in a sieve, wash and drain well. Put lentils and 600 ml water in a pot. Bring to the boil, cover and cook over a low heat for about 15 minutes until the lentils are very soft.
2
Take the lentils off the stove. Stir in Bulgur. Cover and leave to stand for about 15 minutes.
3
In the meantime peel and finely dice the onion. Heat 2 tablespoons of oil in a frying pan. Fry the onion until soft. Add tomato paste, paprika paste, cumin and paprika powder and steam for about 2 minutes while stirring until the mixture is fragrant.
4
Add to the lentil mix, stir well and cover and allow to cool.
5
Clean, wash and cut the spring onions into rings. Clean, wash and drain the salad.
6
Season the lentil mixture with salt, pepper and lemon juice. Knead well with your hands. If it is too dry, knead in a spoonful of water. Form about 30 balls from the mixture. Press a deep hollow into it with your thumb.
7
Arrange the balls on the salad leaves. Sprinkle with about 6 tbsp. oil and sprinkle with spring onions. Serve with lemon wedges.