Mercimek Köftesi with Piyaz Salad

Name: Mercimek Köftesi with Piyaz Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3 servings
Cuisine: Turkish
Ingredients: 1 cup red lentils (rinsed); 2 cup water; 0.75 cup fine bulgur; 0.25 cup olive oil; 1 yellow onion (medium, finely diced); 2 tablespoon tomato paste; 1.5 teaspoon paprika (ground); 1 teaspoon cumin (ground); 0.5 teaspoon red pepper flakes; 0.75 cup fresh parsley (chopped, divided); 0.5 cup fresh mint (chopped, divided); 3 tablespoon fresh lemon juice (divided); 1.75 teaspoon salt (divided); 0.5 teaspoon black pepper (ground, divided); 15 ounce cannellini beans (rinsed and drained); 0.5 red onion (small, thinly sliced); 1 Roma tomato (ripe, diced); 1 teaspoon sumac; 6 lettuce leaves (large)

Savory, tender red lentil 'meatballs' (vegetarian and served cold) packed with herbs and spices, complemented by a zesty white bean and tomato salad.

Prep: 30 min
Cook: 20 min
Total: 50 min
Servings: 3
Cuisine: Turkish
Difficulty: Medium
Cost: $8.66/serving

Dietary

Vegetarian
Vegan
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Fiber

Ingredients

1 cup red lentils (rinsed)
2 cup water
0.75 cup fine bulgur
0.25 cup olive oil
1 yellow onion (medium, finely diced)
2 tablespoon tomato paste
1.5 teaspoon paprika (ground)
1 teaspoon cumin (ground)
0.5 teaspoon red pepper flakes
0.75 cup fresh parsley (chopped, divided)
0.5 cup fresh mint (chopped, divided)
3 tablespoon fresh lemon juice (divided)
1.75 teaspoon salt (divided)
0.5 teaspoon black pepper (ground, divided)
15 ounce cannellini beans (rinsed and drained)
0.5 red onion (small, thinly sliced)
1 Roma tomato (ripe, diced)
1 teaspoon sumac
6 lettuce leaves (large)

Instructions

For the mercimek köftesi, combine red lentils and 2 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until lentils are very soft and have absorbed most of the water. Remove from heat and stir in the fine bulgur. Cover and let stand for 10-15 minutes to allow bulgur to soften and absorb residual moisture.
While the lentil mixture rests, heat 1/4 cup olive oil in a small skillet over medium heat. Sauté the finely diced yellow onion until translucent and lightly golden, about 5-7 minutes. Stir in the tomato paste, 1 1/2 teaspoons ground paprika, 1 teaspoon ground cumin, and 1/2 teaspoon red pepper flakes. Cook for 1 minute, stirring constantly.
Add the onion mixture, 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh mint, 2 tablespoons fresh lemon juice, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper to the lentil-bulgur mixture. Mix thoroughly with your hands until well combined and the mixture comes together. Taste and adjust seasoning. Shape the mixture into small, oval patties (about 1.5-2 inches long).
For the piyaz salad, combine the rinsed cannellini beans, thinly sliced red onion, diced Roma tomato, 1/4 cup chopped fresh parsley, and 1/4 cup chopped fresh mint in a medium bowl.
In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon sumac, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Pour the dressing over the piyaz salad and toss gently to combine.
Serve the mercimek köftesi at room temperature or chilled, nestled in large lettuce leaves, alongside the piyaz salad.

Notes

Mercimek Köftesi is traditionally served cold or at room temperature. It benefits from resting in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld. This dish keeps well for up to 3-4 days in an airtight container.

Nutrition (per serving)

Calories: 759
Protein: 29.7 g
Carbohydrates: 112.2 g
Fat: 21.7 g
Fiber: 25.2 g
Sodium: 1728 mg
Saturated Fat: 2.7 g
Sugar: 10 g