Turkish Mercimek Koftesi: No-Cook Red Lentil Patties for Packed Lunches

Bring the lentils and water to a boil, then simmer uncovered for about 15 minutes, stirring now and then, until the lentils collapse into a loose porridge and most of the liquid is gone.

Serves 6

Ingredients

• 1 cup split red lentils, rinsed
• 2 1/2 cups water
• 3/4 cup fine bulgur (No. 1 grind)
• 1 large onion, grated
• 3 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 tablespoon Turkish red pepper paste (biber salcasi), or 1 extra tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon Aleppo pepper
• 1 cup flat-leaf parsley, finely chopped
• 4 scallions, thinly sliced
• Juice of 1 1/2 lemons
• 1 1/2 teaspoons fine sea salt
• 1 head baby gem lettuce, leaves separated, for wrapping

Instructions

1. Bring the lentils and water to a boil, then simmer uncovered for about 15 minutes, stirring now and then, until the lentils collapse into a loose porridge and most of the liquid is gone.
2. Stir the bulgur straight into the hot lentils, cover the pot tightly and set it aside off the heat for 20 minutes so the grain steams soft.
3. Meanwhile, warm the olive oil in a skillet and cook the grated onion over medium heat for 8 minutes until it loses its raw edge, then stir in the tomato paste, pepper paste, cumin and Aleppo pepper and cook one minute more.
4. Scrape the onion mixture into the lentils and bulgur and knead with your hands once the mixture is cool enough to touch, working until it holds together like soft dough.
5. Fold in the parsley, scallions, lemon juice and salt, then taste and push the lemon and salt further than feels comfortable, since the patties are served cold and cold mutes seasoning.
6. Scoop tablespoons of the mixture and squeeze each in your closed fist to form an oval torpedo, leaving the ridges your fingers press into the surface.
7. Layer the patties in a container between sheets of parchment; they keep four days refrigerated and travel without falling apart.
8. Pack lettuce leaves and lemon wedges alongside so lunch is assembled at the table: a patty in a leaf, a squeeze of lemon, eaten in two bites.
9. Mercimek koftesi belongs to Turkish home kitchens rather than restaurants, made in big batches for afternoon tea gatherings where a plate of them disappears while the conversation continues. There is no meat and no cooking beyond a single pot, yet the bulgur gives real body and the lemon keeps every bite sharp. It is one of the very few vegan dishes that Turkish grandmothers and teenagers agree about.

Nutrition (estimated, per serving)

• Calories: 310 kcal
• Protein: 12g
• Fat: 8g
• Carbohydrates: 48g
• Fiber: 9g
• Sugar: 4g
• Sodium: 590mg