Lentil Kufta (Mercimekli Kufta)

Ingredients

• 400 g (2 cups)red lentils
• 1.4 litres (6 cups)water
• 180 g (1 cup)fine bulghur
• 180 ml (¾ cup)olive oil
• 3 largeonions
• 3 tbsptomato paste
• to tastedried basil
• to tastesalt and pepper
• to tasteAleppo pepper or paprika
• to tastecumin
• to tasteItalian parsley, chopped
• to tastegreen onions, chopped
• to tastelettuce leaves, for serving

Instructions

1. 1

   Cook the lentils

   Rinse the lentils, then cook them in salted water until soft. Strain them, reserving the cooking water.

2. 2

   Add the bulghur

   Stir the bulghur into the cooked lentils with some salt and pepper. Cover the mixture with plastic wrap.

3. 3

   Cook the onions

   Finely chop the onions and sauté them in the olive oil. Season with salt, pepper, Aleppo pepper, dried basil and cumin.

4. 4

   Add the tomato

   Stir in the tomato paste, then add 180 ml (¾ cup) of the reserved lentil water.

5. 5

   Combine the mixtures

   Pour the onion mixture over the lentils and bulghur and mix thoroughly. Check the consistency and add more lentil water if needed.

6. 6

   Stir in the herbs

   Mix the chopped parsley and green onions into the lentil mixture.

7. 7

   Shape and serve

   Dip your hands in the reserved lentil water as you shape the mixture into balls. Arrange them on a platter lined with lettuce leaves, garnish with chopped parsley and green onions, and serve.

What is lentil kufta?

Mercimekli kufta is a Turkish dish made by combining cooked red lentils with fine bulghur, then seasoning the mixture and shaping it by hand. It is commonly served as a shareable platter rather than as a soup or a firm, baked patty.

Here, softened lentils and bulghur make the hearty base, while fried onions, tomato paste and spices give it savoury depth. Fresh parsley and green onions bring a bright finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 885 calories, 29g protein, 110g carbs, 42g fat.

Red lentils and bulghur provide most of the carbohydrates and much of the protein, while the olive oil contributes most of the fat. Serve a few kufta with plenty of lettuce or salad to add freshness and balance the meal.

The lentil and bulghur base

Soft lentils: cook them until tender enough to mash easily, but avoid leaving them swimming in water after straining.

Fine bulghur: stir it into the hot lentils and cover the bowl so it can absorb moisture and soften. Fine bulghur is important for a cohesive mixture that can be shaped.

Building the onion flavour

Onions: chop them finely so they soften evenly in the oil and blend into the mixture without large pieces.

Tomato and spices: cook the tomato paste with the softened onions, then season with basil, cumin and Aleppo pepper or paprika. This savoury mixture is distributed through the lentils and bulghur.

Getting the consistency right

Moisture: add the reserved lentil water gradually when combining the mixtures. The kufta should hold together when squeezed, not feel wet or loose.

Shaping: damp hands help prevent sticking as you form the balls. If the mixture is too crumbly, mix in a little more lentil water before continuing.

Fresh herbs and serving

Herb finish: stir chopped parsley and green onions through the mixture, saving some for the platter if you like a fresh garnish.

To serve: arrange the kufta on lettuce leaves as directed. It also works well with a crisp salad or other small dishes on a shared table.

Planning the preparation

The recipe gives no cooking or resting times, so use the lentils' softness and the bulghur's texture as your cues. The lentil water is used both to enrich the onion mixture and to help adjust the final consistency.

Have the onion mixture ready before combining it with the lentils and bulghur. Shape the kufta once the mixture is cool enough to handle comfortably.

Recipe notes & tips

• Reserve the lentil cooking water before discarding anything from the pot.
• Use fine bulghur so it softens properly in the hot lentil mixture.
• Add reserved water a little at a time to avoid making the mixture too loose.
• Keep a small bowl of lentil water nearby to dampen your hands while shaping.
• Taste the mixture for seasoning before adding the fresh herbs.

Variations

• Adjust the heat: use paprika for a milder flavour or add more Aleppo pepper for extra warmth.
• Boost the cumin: add a little more cumin if you want its earthy flavour to stand out.
• Add lemon: serve with lemon wedges for a fresh, tangy accent.
• Change the garnish: scatter extra parsley and green onions over the platter just before serving.
• Make smaller pieces: shape bite-sized kufta for a platter of finger food.

Common mistakes to avoid

• Overcooking the lentils: stop when they are soft, then strain them well so the mixture does not become soupy.
• Skipping the cover: cover the lentils and bulghur after mixing so the bulghur has a chance to soften.
• Adding too much liquid: mix in reserved lentil water gradually and stop once the mixture holds its shape.
• Chopping onions too roughly: cut them finely so they soften evenly and mix smoothly into the kufta.
• Shaping with dry hands: dip your hands in lentil water to reduce sticking as you form the balls.

How to store

Store leftover kufta in an airtight container in the fridge for up to 3 days. Serve chilled or let it come towards room temperature; if warming, heat gently and add a little water if it seems dry.

Frequently asked questions