15-Min Red Lentil Köfte with Lemon
Crispy-edged red lentil and bulgur balls spiked with paprika and fresh mint, squeezed with tart lemon and scooped into pita. A Turkish snack that tastes indulgent but comes together in minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 280
- Protein
- 11g
Ingredients
- 1 cup red lentils, rinsed
- ½ cup bulgur wheat, fine
- 1.5 cups water
- 1 tsp red pepper flakes (or paprika)
- 2 tbsp fresh mint (chopped) or parsley
- 1 whole lemon
Instructions
- 1
Bring water to a boil in a saucepan. Add lentils, stir once, and reduce heat to medium.
- 2
Simmer 6 minutes until lentils break down into a soft paste, stirring occasionally.
- 3
Stir in bulgur, red pepper flakes, and 1 tsp salt. Cook 1 minute off heat until bulgur absorbs liquid.
- 4
Fold in fresh mint. Let cool 2 minutes until you can handle it without burning your fingers.
- 5
Wet your hands lightly. Pinch off walnut-sized portions and roll into ovals, pressing gently to hold.
- 6
Heat oil in a skillet over medium-high until shimmering. Pan-fry köfte 2–3 minutes per side until edges crisp.
- 7
Transfer to a plate. Squeeze fresh lemon over top and serve warm with bread or pita.
Tools you’ll need
- saucepan (2-quart)
- wooden spoon or spatula
- 12-inch skillet or nonstick pan
- paper towels
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