Mercimek Kofte

Ingredients for 2 servings:

• 1 cup lentils, red
• 1 cup bulgur, fine
• 1 small onion(s), white
• 1 small onion(s), red
• 2 spring onions
• 1 tbsp tomato paste
• 2 tbsp paprika paste
• 1 bunch of flat-leaf parsley
• 1 handful of mint leaves, fresh
• 1 lime(s), juice
• ½ lemon(s), juice
• n. B. Salt
• n. B. Pepper, black
• n. B. Pul Biber
• n. B. Paprika powder, sweet
• some olive oil for frying the onions
• 1 tbsp olive oil, for the mixture
• some lettuce leaves
• some lemon wedges
• e.g. pomegranate syrup

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegan

To measure, use a jug with a capacity of approximately 200 ml. Rinse the lentils under running water until the water runs clear, then add enough water to cover the lentils. Bring the lentils to a boil and simmer until they break down. Stir in the bulgur wheat, turn off the heat, and let the pot stand on the stovetop so the mixture can simmer for a while. Sauté the diced onions (red and white) in about 2-3 tablespoons of olive oil until translucent, then add to the mixture. Wash and finely chop the mint leaves and parsley, wash the spring onions and slice them into thin rings, and add them too. Now add the tomato paste, paprika paste, spices, herbs, the juice of the lime and half a lemon, and 1 tablespoon of olive oil, and knead everything well. Remove and wash a few lettuce leaves, form small rolls from the mixture, wrap them in the mixture, and enjoy with fresh lemon juice or a few dashes of pomegranate syrup.