Mercimek Köftesi

Red Lentil Balls

• 1 c. Red Lentils
• 2 ½ c. of Water
• ½ c. fine Bulgur
• 1 tsp. Salt
• ½ c. Olive Oil
• 1 Onion, very finely chopped
• 1 T. Tomato Paste
• ½ tsp. Cumin
• 1 ½ tsp. Ground Red Pepper
• ½ Lemon, juiced
• 1/3 bunch flat leaf Parsley, finely chopped
• ½ bunch Spring Onions, finely chopped
• Romaine Lettuce

1. Rinse Lentils and boil them in the water until it almost soaks the water and Lentils are soft and begin to lose their color.
2. Turn off heat, add Bulgur and Salt. Mix and cover to let the Bulgur expand.
3. Set aside and allow to cool.
4. Heat Olive Oil in a small pan and add the chopped Onion (not the green one!) and cook until soft, but not brown.
5. Add Tomato Paste and cook for another 1-2 minutes.
6. Turn heat off, add Cumin & Red Pepper and stir.
7. Add this to the Lentils which should be cool by now.
8. Add the finely chopped Parsley & Spring Onions to the Lentil mixture. Mix well, using your hands to really knead all of the tastes together.
9. You may sprinkle the Lemon juice on now, or if you are unsure of that flavor, simply wedge some lemons and serve with the köfte so that each person can squeeze some on to suit their own taste.
10. Take egg size pieces and press them into a skinny egg shape in your hand.
11. Serve on a bed of lettuce.