Red Lentil Balls

Red lentil balls are one of the most recognisable dishes in Turkish home cooking, commonly served as part of a meze spread, at family gatherings or as a light yet satisfying plant-based meal. Made with red lentils, fine bulgur and fresh herbs, they are naturally vegan, nourishing and full of flavour.

Although enjoyed across Turkey today, red lentil balls are especially associated with the south-eastern regions, where bold spices and tangy flavours such as lemon and pomegranate molasses are widely used. Soft, aromatic and gently spiced, they are traditionally shaped by hand and served on crisp lettuce leaves with extra lemon on the side.This easy recipe delivers authentic flavour with minimal effort and simple ingredients.

INGREDIENTS:

• 1 cup red lentils
• 1½ cups fine bulgur (köftelik bulgur)
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 5 tablespoons vegetable oil
• 2 tablespoons tomato paste
  (or a mix of red pepper paste (biber salçası) and tomato paste 1tbsp each)
• 3 cups water
  (plus extra if needed during kneading)
• Salt, to taste
• Ground cumin
• Pul biber (chilli flakes)
• Freshly ground black pepper
• Juice of ½ lemon
• 1 tablespoon pomegranate molasses (nar ekşisi)
• 1 bunch spring onions, finely chopped
• 1 bunch parsley, finely chopped

METHOD:

1. Rinse the red lentils thoroughly and place them in a medium saucepan. Add the water and bring to the boil. Reduce the heat and simmer until the lentils are completely soft and have absorbed most of the liquid.
2. Once the lentils are cooked, add the bulgur directly to the pot, stir well, cover with a lid and leave to rest for about 30 minutes so the bulgur can soften and absorb the remaining moisture.
3. Meanwhile, heat the vegetable oil in a frying pan over medium heat. Add the chopped onion and sauté until soft and lightly golden. Add the garlic and cook for a further minute, then stir in the tomato and red pepper paste (biber salçası) and cook for 1–2 minutes more. Remove from the heat.
4. Add the onion and pepper paste mixture to the lentil and bulgur base. When the mixture has cooled slightly and is warm rather than hot, knead thoroughly by hand until well combined.
5. Season with salt, cumin, pul biber and black pepper. Add the lemon juice and pomegranate molasses, then knead again to evenly distribute the seasoning and tangy flavours.
6. Finally, add the chopped parsley and spring onions and gently mix until fully incorporated.
7. Once the mixture has cooled enough to handle comfortably, take walnut-sized portions and shape them into small oval patties using your hands.
8. If not serving immediately, cover with cling film to prevent drying out.
9. Traditionally, red lentil balls are served on crisp lettuce or rocket leaves and finished with a final squeeze of fresh lemon juice just before serving.

Enjoy!