Mercimek Köftesi

1. Rinse the red lentils and simmer them in 500 ml water for about 15 minutes until they are very soft and most of the liquid has been absorbed, stirring near the end so they do not catch.
2. Take the pan off the heat, stir the fine bulgur straight into the hot lentils, cover, and leave for 15 minutes so the bulgur swells and softens into a thick paste.
3. Meanwhile finely dice the onion and soften it in the olive oil over medium heat for 6 to 8 minutes, then stir in the tomato paste and red pepper paste and cook for another minute until fragrant.
4. Scrape the onion mixture into the lentil and bulgur base, add the cumin, paprika, salt and pepper, and knead with a wooden spoon or damp hands until the mixture is smooth, cohesive and holds together.
5. Mix in the chopped spring onions and parsley along with a squeeze of lemon juice, then taste and adjust the salt and acidity.
6. Wet your hands, take walnut-sized pieces and squeeze each in your fist to form oval patties with finger ridges, arranging them on a platter as you go.
7. Serve at room temperature on lettuce leaves with extra lemon wedges to squeeze over each koefte just before eating.

You'll use: Pan · Saucepan