Mercimek Koftesi

Ingredients:

1-1/4 cup (200grams) red lentils
1/2 cup (100 grams) fine bulgur
1 teaspoon grapeseed oil
1 onion, finely chopped
1 clove garlic, minced
1/2 tablespoon paprika
2 teaspoons cumin
1 teaspoon red chili flakes
1 tablespoon tomato paste
a handful of parsley, chopped
2 green onions, thinly sliced
1 tablespoon olive oil
salt and black pepper, to taste
lemon wedges

Boil the lentils until they are very tender and mushy. When there is a bit of water left in the saucepan, add the bulgur and a bit of salt, cover, and set aside.

Meanwhile, cook the onion and garlic in the oil. Add the paprika, cumin, and red chili flakes. When the spices are aromatic, stir in the tomato paste and some salt. Set aside to cool.

Transfer lentil mixture into a bowl and add the onion mixture. Stir until the lentils are mashed and the mixture is uniform in color. Stir in green onion, parsley, olive oil, salt, and pepper. Refrigerate for about an hour before handling.

Divide lentil mixture into 2 tablespoon sized balls, squeezing between fingers to leave indentations. Serve cold with lemon wedges.