It looks very dry/wet...

It's completely normal for the mixture to look somewhat dry prior to adding the last of the olive oil. Just add more water or oil (preferably oil). However, if it's too wet... then you could try adding some cornstarch. I've made this mistake before, and unfortunately, it just doesn't taste the same after.

What do lentil balls taste like?

Imagine eating a yellow dahl / curry that you can actually bite into! Depending on the herbs and spices you choose (mint is a non-negotiable for me), it tastes so fresh.

How far in advance can I make lentil balls?

Up to 3 months! The paste can be frozen for that duration—in an airtight container. Thaw in the refrigerator and shape into balls by adding more olive oil. This is my saving grace for impromptu tea time.

Can lentil balls be baked?

Turkish lentil balls aren't supposed to be baked. They're enjoyed cold or at room temperature.

What cuisine do lentil balls belong to?

Many different cuisines in the Middle East/Levant area have their own version of lentil balls. This version is Turkish. In Syria, it's called "lentil kibbeh", not to be confused with the fried bulgur balls stuffed with minced meat.

Turkish Lentil Balls (Vegan Mercimek Köftesi)

Name: Turkish Lentil Meatballs (Vegan Mercimek Kofte)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Turkish
Ingredients: 200 g (1 cup) dry red lentils; 400 ml (1 3/4 cups) water; 80 g (1/2 cup) fine bulgur (ince / köftelik bulgur); 4 tbsp olive oil, divided; 1 large onion (~250 g), shredded; 3 tbsp (45 g) tomato paste; 1 tbsp (15 g) Turkish pepper paste (or sub with more tomato paste); 1 tsp salt (2 tsp Kosher); 3 stalks of scallion, chopped; 1 bunch (30 g) flat-leaf (Italian) parsley leaves, chopped; 1/2 bunch (15 g) mint leaves, chopped; 1 tbsp Aleppo pepper flakes; 2 cups salad greens (e.g. Romaine leaves); lemon wedges

Description

Here's our family recipe for Turkish lentil balls —a delicious classic full of protein thanks to red lentils and bulgur! Vegan with a gluten-free option. Perfect as a snack or a main, and always a crowd-pleaser!

Ingredients

Scale

200 g (1 cup) dry red lentils
400 ml (1 3/4 cups) water
80 g (1/2 cup) fine bulgur (ince / köftelik bulgur)
4 tbsp olive oil, divided
1 large onion (~250 g), shredded
3 tbsp (45 g) tomato paste
1 tbsp (15 g) Turkish pepper paste (or sub with more tomato paste)
1 tsp salt (2 tsp Kosher)
3 stalks of scallion, chopped
1 bunch (30 g) flat-leaf (Italian) parsley leaves, chopped
1/2 bunch (15 g) mint leaves, chopped
1 tbsp Aleppo pepper flakes

To Serve:

2 cups salad greens (e.g. Romaine leaves)
lemon wedges

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Instructions

Place the lentils and water in a saucepan. Bring to a boil, then simmer on medium-low heat with the lid on for about 30 minutes.
When the lentils are cooked (falling apart), turn off the heat and add the bulgur. Mix well, then leave to cool with the lid on.
Meanwhile, in a separate pan, add half of the olive oil and onions together. Season with some salt and cook over medium heat for about 10 minutes, until translucent. Add the tomato paste and pepper paste, then leave to cool.
When all ingredients are cool enough to handle, mix everything including the salt, scallions, parsley, mint, Aleppo pepper, and rest of the olive oil. If the mixture looks dry, add more olive oil.
Shape the mixture into balls in your palm. Serve with salad greens and lemon wedges.

Notes

For a gluten-free version, substitute the bulgur with cooked quinoa or rice! It may not stick together as well in the end, but a bit of cornstarch will solve that problem right away.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Appetizer, Lunch, Dinner
Method: Cook
Cuisine: Turkish