Vegan mercimek köfte

Are you ready to plunge into the aromatic world of Turkish cuisine? Our vegan Mercimek Köfte offers you just that: a heavenly combination of flavors that will satisfy your sweet tooth as well as meet your protein needs. These little masterpieces made from red lentils and fine bulgur are a real eye-catcher and bring the magic of Anatolian flavors straight to your plate.

Preparation overview

• Preparation time25 minutes
• Preparation time15 minutes
• Total time: 40 minutes
• CuisineTurkish
• Portions: 20-25 pieces

Ingredients

• 200 g red lentils
• Approx. 400 ml water
• 1 tsp salt
• 1 bay leaf
• 80 g fine bulgur
• 1 onion, finely diced
• 50 ml olive oil
• 2 tbsp paprika pulp
• 2 tbsp tomato puree
• 3 spring onions, chopped
• 1 lemon (juice)
• Flat-leaf parsley, chopped
• Fresh pepper
• Pomegranate syrup
• 2 romaine lettuces for serving

Step-by-step instructions

1. Prepare the lentilsWash the lentils thoroughly until the water runs clear. Then boil them with water, salt and a bay leaf and simmer for about 20-25 minutes.
2. Incorporate the bulgurRemove the lentils from the heat, stir in the bulgur and leave to soak for 10 minutes.
3. Fry the onions and spicesSauté the diced onions in olive oil until translucent, add the tomato and bell pepper purée and fry briefly. Then leave the mixture to cool.
4. Shape the kofta mixtureMix the cooled lentils and bulgur with the lemon juice, spring onions, parsley and onion mixture to form a homogeneous mass. Shape into long meatballs.
5. Arrange and serveDrap the koftas on romaine lettuce, drizzle with pomegranate syrup and garnish with fresh pepper.

Nutritional values (per 100g)

• Calories209,3 kcal
• Carbohydrates: 34,9 g
• protein: 12,7 g
• fat: 1,2 g

Discover more delicious and healthy recipes on our recipes page. Whether you're looking for more vegan dishes or simply want to take on new culinary challenges, you'll find inspiration for every taste.

Immerse yourself in the diversity of vegan cuisine with our Mercimek Köfte and experience how traditional Turkish dishes can be reinterpreted in a modern, health-conscious context.

Recipe video:

@daskochduolivefresh Mercimek Köfte 😋 209,3kcal | 34,9 g KH | 12,7 g EW | 1,2 g FE Ingredients (20-25 pieces): 200 g red lentils Approx. 400 ml water 1 tsp salt 1 bay leaf 80 g fine bulgur 1 onion 50 ml olive oil 2 tbsp paprika paste 2 tbsp tomato puree 3 spring onions 1 lemon (juice) Flat-leaf parsley Salt Pepper Pomegranate syrup 2 Romaine lettuces Preparation: 1. first rinse the lentils under cold water until the water runs clear. 2. now bring the lentils to the boil in a pan with water, salt and bay leaf, turn to medium heat and simmer for approx. 20 -25 minutes. 3. then remove the lentils from the heat, stir in the bulgur and leave to swell for 10 minutes with the lid on. 4 In the meantime, peel and finely dice the onion. 5. now place the onion cubes in a hot pan with a little olive oil, fry for approx. 5 minutes until translucent, add the tomato puree and paprika paste to the pan, fry briefly and set aside to cool. 6 Meanwhile, wash and chop the spring onions and parsley and add to the lentil and bulgur mix together with the juice of one lemon and the tomato and paprika mixture and knead into a homogeneous mass. 7. now shape the mixture into long meatballs and press them together by hand so that your fingerprints are imprinted on them. 8. finally, arrange the small meatballs on romaine lettuce and enjoy with lemon and pomegranate syrup! And now it's time to eat: Enjoy! 🤩 #gesunderezepte #einfacherezepte #lowcarb #highprotein #daskochduo #livefresh #vegan ♬ original sound - music🎧