I’m a super fan of lentils – not just because I grew up in India where lentils are considered everyday food but because these small pulses are a nutritional powerhouse. They can be used in a million different ways. Today’s recipe is, Red lentil Koftas or Mercimek köftesi which is one of the most popular appetizers of Turkish cuisine. Click to watch the video on my YouTube channel.
Lentil Koftas caught my attention at a Yoga Christmas Luncheon last year, but I couldn’t try them because bulgur was included in the recipe. When I got the recipe from the host, I found it to be straightforward, and I made a substitution by using millet instead of bulgur. It turned out great. Because they are made with red lentils and millet they are not only very satisfying but also healthy!
To begin, You cook millet and then the red lentils in a saucepan with enough water. Bring to a boil over high heat, stir, and then simmer for 10-15 minutes, until all water dries up. Afterward, add the cooked millet and leave it uncovered for 20 – 25 minutes so that it cools a bit.
Meanwhile, finely dice an onion and sauté in olive oil on low heat until very soft. Onions are an essential ingredient in this recipe. It has sautéed onions and raw spring onion. You have to make sure there’s a good balance of flavors. After you make it a couple of times, you’ll know to adjust the proportions according to your taste. Then you add the tomato paste and pomegranate molasses (it’s totally optional) to onions. Sauté for 1 minute and add the hot onion mixture to the lentil mix along with dry spices. Mix it well and cool in the refrigerator for 30-40 minutes.
Once the mixture has cooled, knead it really well and add finely chopped green onions, parsley, and mint. You can shape the koftas’ however you like. Traditionally they’re formed by squeezing a small amount of the lentil mix in the hand, giving a long, lozenge shape that’s patterned with finger marks. I make them cylindrical with slightly pointy ends.
These are normally served cold with lettuce leaves a lemon wedges for squirting over. Perfect for a tasty appetizer or even a quick lunch. I love to make these lentil koftas for parties because they can be made in advance and are served at room temperature.
Ingredients
- 1 cup dry red lentil
- 2 cups cooked millet (check recipe here)
- Salt to taste
- 1 tsp Paprika
- 3/4 tsp red chili powder
- 1 medium onion, chopped
- 1/3 cup parsley, chopped
- 1/3 cup mint, chopped
- 1/2 cup, chopped green onion (just the green part)
- 2-3 tbsp olive oil
- 1 tbsp tomato paste
- 1 tbsp pomegranate molasses (optional)
- 2 tsp ground cumin
- Lemon wedges to serve
Instructions
- Pre-cook your millet separately according to this recipe here.
- Place washed red lentils in a pot with 2 cups water. Cook until all of the water has been absorbed.
- Add the cooked millet and set aside uncovered to cool a bit.
- In a separate pan, Sautee the onions in olive oil. Add tomato paste and pomegranate molasses on medium-low heat till just translucent.
- Combine the onion mixture with the lentil mixture, and mix (knead) through until well combined.
- Season with paprika, red chili powder, salt and cumin powder.
- Allow to cool completely. You can refrigerate at this point cool for 30-40 minutes before folding in the fresh parsley, mint, and spring onions.
- Line a serving platter with lettuce leaves.
- Take small amount of lentil mix. Shape them however you like and place them on the lettuce leaves. Repeat until all the mixture is finished.
- Serve with lemon wedges.
Notes
When you make them for parties. Cook lentils and Millet a day or two ahead and mix the herbs and shape them a few hours before serving.
Bringing this recipe to Angie’s Linky party at Fiesta Friday.
Carol
I’ve cooked with red lentils before, but I am not familiar with Turkish food. Interesting recipe.cAR
Judee
These sound very tasty! I’ve only seen kofta fried.. I’l have to try your recipe.
angiesrecipes
Now I will have to try this with millet too. They look great!
zeba
This looks lovely!
Tandy I Lavender and Lime
I am not a huge fan of lentils, but these look really good!
rainbow evening
I should try your recipe…. look yummy.
Thank you for sharing