If you’ve ever been to a Turkish gathering, chances are you’ve seen these little lentil balls on the table. Mercimek köftesi is a classic Turkish appetizer made with red lentils, fine bulgur, and fresh herbs. It’s healthy, super tasty, and really easy to make. And the leftovers taste even better the next day!
What is Mercimek Köftesi?
Mercimek köftesi is one of the most loved party foods in Turkey. You’ll often see it at afternoon tea parties, picnics, or any kind of get-together. It’s light, flavorful, and an absolute crowd-pleaser.
Even though the word köfte usually means meatballs in Turkish, this dish is naturally vegan. The name comes from the shape, since these small, finger-sized ovals look a little like meatballs.
So, what exactly is mercimek köftesi? It’s a spicy, slightly tangy finger food made with red lentils, fine bulgur, and fresh herbs. It’s soft, tasty, and super satisfying without being heavy. Once you try it, you’ll see why it’s a favorite at so many Turkish gatherings!
About the Ingredients
Full ingredients with exact measurements are in the recipe card below.
Here’s a quick look at what you’ll need to make mercimek köftesi:
- Fine bulgur: It’s really important to use fine bulgur for this recipe. Coarse bulgur won’t work here. In Turkish markets, you might see two types of fine bulgur: yellow or brown. Both are perfectly fine to use.
- Red lentils: Whole or split red lentils both work well.
- Spices: We use paprika, cumin, black pepper, salt, and Turkish red pepper flakes called pul biber. (We forgot to include paprika in the ingredient photo above, please follow the ingredients listed in the recipe card below instead.) If you can’t find pul biber, any kind of red pepper flakes will work. And if you don’t want your mercimek kofte spicy, feel free to leave out the pepper flakes altogether.
- Herbs: Fresh parsley, green onions, and mint bring lots of freshness.
- Pomegranate molasses: This adds a touch of tangy sweetness and gives the mixture extra depth. If you don’t have it, you can leave it out or add a little more lemon juice instead.
How to Make Mercimek Koftesi
You can find the detailed instructions in the recipe card below.
It is really easy to make mercimek koftesi!
First, cook the red lentils in water until they’re very soft and almost all the water is gone. Then stir in the fine bulgur, cover the pot, and let it sit. The bulgur will absorb the rest of the water and soften.
While that’s resting, sauté some onions in olive oil and add tomato paste and spices.
Next, mix everything together — the lentils, bulgur, and the cooked onion mixture, herbs, lemon juice, and pomegranate molasses.
Finally, take small pieces of the mixture and squeeze them in your palm to shape into small ovals. Place them on lettuce leaves, and they’re ready to serve.
Our Tips
- Take your time when cooking the lentils. Don’t rush this step, let them simmer gently over low heat until they’re really soft. This gives the best texture.
- Keep a small bowl of water nearby while mixing the final mixture. Wetting your fingertips now and then makes it much easier to mix by hand. You can also wear gloves if you prefer.
- Always taste before shaping. Try the mixture and add more salt or lemon juice if needed.
Serving Suggestions
Mercimek köftesi is traditionally served on a bed of lettuce leaves with lemon wedges on the side. The classic way to eat it is by placing a piece on a lettuce leaf, squeezing some lemon over it, and enjoying it like a wrap.
To complete the plate, you can serve them with:
- Chopped tomatoes and cucumbers
- Onion salad with sumac
- Pickles
You can also serve these Turkish lentil balls as a part of a delicious meze spread. Here are some popular Turkish appetizers to pair them with:
- Sigara böreği (crispy cheese-filled phyllo rolls)
- Pogaca (soft buns with cheese or potato filling)
- Mücver (zucchini fritters)
- Haydari (thick garlicky yogurt dip)
- Hummus
A common tradition in Turkey is to serve tea with or after mercimek köftesi. Bulgur is quite filling, and if you get carried away and eat a bit too much, you might feel overly full. In that case, a well-brewed glass of Turkish tea helps relax your stomach.
Make Ahead & Storage
Mercimek köftesi is great for making ahead. You can keep the mixture in the fridge either shaped or unshaped. Both ways work well.
If you haven’t shaped them yet, store the mixture in an airtight container. When you're ready to serve, bring it to room temperature and shape it then. It actually gets easier to shape after resting a bit.
Shaped or not, it will keep in the fridge for up to 4 days. Serve cold or at room temperature.
Freezing is also possible, though we don’t usually do it ourselves since it’s usually gone within a few days! But if you'd like to freeze them, shape the köftes first and place them in freezer bags in a single layer (not touching). They’ll keep well in the freezer for up to 3 months.
To serve, just take them out a few hours ahead and let them thaw at room temperature.
Is Your Mixture Is Too Dry?
This usually means the lentils didn’t fully absorb the water or were left a bit too watery. Don’t worry! After you mix everything together, let the mixture cool completely, then place it in the fridge for about 30 minutes. It will firm up and be easier to shape.
If it still feels too soft after chilling, you can mix in a little more fine bulgur (about ¼ cup). Knead it with your hands for a few minutes to help the bulgur soften and absorb the extra moisture.
Is Your Mixture Is Too Wet?
Make sure the lentils were fully cooked and that there was only a little water left in the pot before adding the bulgur. That step is key for getting the right texture.
If the mixture still feels too dry, add a splash of olive oil or lemon juice and mix well. Wetting your hands while mixing also helps soften the mixture and makes shaping easier.
Is Mercimek Kofte the Same as Çiğ Köfte?
They may look quite similar in shape, but çiğ köfte and mercimek köftesi are actually different.
Cig kofte is made only with fine bulgur and doesn’t involve any cooking. It needs a long kneading process to get a firm and elastic texture. It’s also spicier and has a stronger flavor.
Mercimek köftesi, on the other hand, is made with cooked red lentils and fine bulgur. It has a much softer texture and doesn’t require heavy kneading. The taste is milder and fresher, with herbs, lemon juice, and sometimes pomegranate molasses.
FAQs
Yes, it is a completely vegan dish. It doesn't contain any animal products or animal-derived products.
No, it is not. It contains bulgur, which is NOT gluten-free. You might substitute cooked quinoa for bulgur for a gluten-free option, but we haven't tried it ourselves.
Mercimekli kofte is not a baked kofte recipe. The lentils and bulgur wheat are cooked before you shape the balls. Once shaped, simply serve them at room temperature or cold.
More Turkish Recipes
- Kısır (Bulgur Salad)
- Gozleme
- Cheese and Spinach Borek
- Piyaz
- Menemen
- Turkish Potato Salad
- Kadinbudu Kofte
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📖 Recipe
Mercimek Koftesi (Turkish Lentil Balls)
INGREDIENTS
- 250 grams red lentils
- 550 ml water
- 180 grams bulgur fine
- 80 ml olive oil
- 1 large onion finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 2 teaspoons salt
- ½ cup parsley chopped
- ¼ cup fresh mint chopped
- 4 stalks green onions chopped
- 1 medium lemon juiced
- 1 tablespoon pomegranate molasses optional
- 1 head lettuce
INSTRUCTIONS
Cook the Lentils:
- Rinse the red lentils well in a sieve under running water. Transfer them to a large pot and add the water. Stir and bring to a boil. Skim off any foam that rises to the surface. Reduce the heat to the lowest and simmer uncovered, stirring occasionally, for about 20 minutes or until the lentils are very soft and most of the water is absorbed.
Add the Bulgur:
- Remove the pot from the heat. Stir in the fine bulgur, cover the pot with a lid, and let it sit for 10–15 minutes. The bulgur will absorb the remaining liquid and soften. The mixture may look a bit dry at this point — that’s okay.
Prepare the Onion Mixture:
- While the lentils and bulgur are resting, heat olive oil in a small pan over medium heat. Sauté the chopped onion until translucent. Add the tomato paste, salt, cumin, black pepper, paprika, and red pepper flakes. Stir well and cook for another 1–2 minutes to let the spices bloom.
Combine Everything:
- Add the onion and spice mixture to the lentil and bulgur mixture. Stir well to combine, then transfer everything to a large mixing bowl.
Add Fresh Ingredients:
- Add the chopped parsley, mint, green onions, lemon juice, and pomegranate molasses. Place a small bowl of water nearby. Mix everything well with a spoon at first, then with your hands once the mixture is cool enough to touch. Wet your fingers slightly from time to time and keep mixing until everything is well combined. Taste and adjust the salt if needed.
Shape the koftes:
- Line a serving platter with lettuce leaves. Keep that bowl of water nearby and wet your fingers as needed — this helps prevent sticking. Take small portions of the mixture and and squeeze them in your palm to shape into small ovals. Place them on the lettuce leaves. Repeat until all the mixture is used.
Serve:
- Serve with extra lettuce leaves, lemon wedges, fresh herbs, and pickles on the side.
NOTES
- Use fine bulgur: These lentil balls are always made with fine bulgur in Turkey — coarse bulgur just doesn’t work for this recipe. There are two types of fine bulgur: yellow and brown. Either one is fine to use.
- If the final mixture feels too dry: After you've combined all the ingredients in the bowl, drizzle in a little extra olive oil to help bring everything together. Also, wet your fingers from time to time while mixing — this helps prevent sticking and makes it easier to shape later on.
- Storing leftovers: Keep mercimek köftesi in an airtight container in the fridge. They stay fresh for up to 4 days.
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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Maggie says
Is there any substitute for the wheat?
Zerrin & Yusuf says
Hi Maggie,
We haven't tried it ourselves, but quinoa would be a good substitute for bulgur wheat.
Michele Dagenais says
Pronunciations please! We hate to learn something great and then mispronounce it. You are sharing more than just recipes, it is your culture too!
Tyra says
What keeps these from falling apart? or do they?
Thanks
Yusuf says
They don't fall apart at all thanks to mashed lentils.
Anamarija says
These actually are not fired??
Yusuf says
No they are not fried.
Natalie says
These are delicious! They were good before even adding the onion/parsely (in fact adding the parsley/onion worked to hide a bit of the tomato flavor so I wish I used more tomato!). I think cilantro would've been good with them as well. I used green lentil since that was what was already on my stove when I found this recipe and couscous for ease since I've never had luck getting bulgur to cook by just letting it sit in hot/boiling water (maybe different brands?). I doubled the recipe and threw a fresh tomato I needed to use up in place of some of the tomato paste. I personally really like the taste of fried tomato and onion so next time I'll probably just use fresh altogether rather than the tomato paste. I ended up sprinkling on a little more cumin and black pepper at the end (because I never know when enough is enough) and realized it's this spice combo which gives more of a 'meaty' taste that I'm personally not a fan of- just a warning to others not to go over the recipe if they don't want this. With some tahini-lemon-garlic sauce as well, they're great!
Zerrin says
Hi Natalie! So glad that you loved these! Never used cilantro in this recipe but sounds like a good idea. Mom sometimes uses green lentil too, but they are not as smooth as red lentils when mashed. Cumin and black pepper are two of my favorite spices and love to add a lot of these in this recipe. The tahini sauce sounds great! Will try it next time! Thank you so much for sharing your experience with us!
Adina says
I've made these köfte several times myself and loved them always, thank you for the reminder, I will have to make them very soon again. Beautiful pictures and I like the tip of eating them in salad leaves with pomegranate molasses, I have never had them that way.
Lydia says
My 3 1/2 year old and I made these today. We have made this several times and my daughter loves them. She really enjoyed mixing and squeezing and kneading with her hands! It is as fun as playdough....who says you can't play with your food!
Following your recipe, I found them to be a little pale and bland to my taste (I usually play around with seasonings since I like things a little spicy), so I use a tablespoon EACH of hot pepper paste AND tomato paste and I added the juice of a whole lemon directly to the mixture when I added the parsley and green onion. I sometimes don't want to "bother" with the lettuce and lemon, so these spiced up ones are better "plain". I use 1/3 cup olive oil. I wasn't sure how much a "tea cup" was and I think the 1/3 of an 8 ounce cup worked fine. I do always have to work extra water into the mixture as I am kneading it---it is SO DRY! In fact, I used 4 cups of water to cook the lentils, but I STILL had to add more when I was kneading. I suspect that it will absorb as much water as you put in it if it sits long enough! I use disposable gloves to keep from staining my hands when I am doing the mixing. This is a super good food to mix up and keep ready for a quick lunch, and it is also easy to take on a picnic or just put in a insulated lunchbox when you are out running around....no expensive and unhealthy fast food for me when I am on the go!
It definitely goes well with the onion salad! I used red onions the first time I made the salad, but when I made it the second time with yellow onions and the sumac my daughter's aunt brought from Tarsus (much brighter than what I find in the store), after mixing it up, it was a pretty purplish color just from the sumac! Purple onions are more expensive here, but I guess they have extra phyto-nutrients, but I like being able to use the cheaper onions. I saw a friend roll up some onion salad along with the lentil ball, and that was a neat trick! Tasty!
Thank you so much, Zerrin, for your great recipes and fantastic pictures and stories.
Jessie says
yummy lentil balls! I love how they have a lot of great spices in it to give them a nice flavorful kick
Leesie says
These look so healthy and delicious! I would love to give them a try one day. I've never had bulgur. I've learned how to "soak" grains overnight. For example, I soak my oatmeal with 2-3 tablespoons of Kefir and a small amount of nuts in enough filtered water to cover. It not only cooks up faster in the morning, the whole soaking process makes (any) grains easier to digest. I will have to ask around if the same goes for bulgur as I wonder if soaking bulgur could also help avoid stomach problems. Just a thought.
Thanks again, Zerrin! I hope you enjoyed the Ramadan holiday. I enjoyed learning so much about it, and the Turkish culture. I truly appreciate the Turkish tradition and culture and mostly because neighbors still gather together to cook and eat.
Cajun Chef Ryan says
Love bulgur and lentils, and these look great too!
Vandya says
Yummm...this looks way too tempting.