Soft orange-red lentil and fine-bulgur patties with finger grooves on lettuce

Last updated: 17 October 2026

Red Lentil and Bulgur Patties

Name: Red Lentil and Bulgur Patties
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Yield: 6
Cuisine: Turkish
Ingredients: 1 cup (180 g) Lentils (red, split, dry), rinsed; 2 ½ cups Water; 1 cup (150 g) Fine bulgur; 150 g Medium onion, finely chopped; ¼ cup Olive oil; 2 tbsp (30 g) Tomato paste; 1 tsp Turkish red pepper flakes; Table salt, to taste; ½ cup (30 g) Parsley, finely chopped; 50 g Medium spring onions, finely sliced; 2 tbsp Lemon juice; Lettuce leaves, washed and dried, as needed

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Mercimek Köftesi

Mercimek köftesi combines soft red lentils, fine bulgur and herbs in hand-shaped patties served on lettuce.

Prep: 20 min
Cook: 25 min
Rest: 15 min
Total: 1 hr
Servings: 6

Ingredients

Patties

1 cup (180 g) Lentils (red, split, dry), rinsed
2 ½ cups Water
1 cup (150 g) Fine bulgur
150 g Medium onion, finely chopped
¼ cup Olive oil
2 tbsp (30 g) Tomato paste
1 tsp Turkish red pepper flakes
Table salt, to taste
½ cup (30 g) Parsley, finely chopped
50 g Medium spring onions, finely sliced
2 tbsp Lemon juice

To serve

Lettuce leaves, washed and dried, as needed

Method

Bring the lentils and measured water to a boil. Simmer uncovered gently for 20–25 minutes, stirring occasionally, until the lentils collapse but remain moist. If drying before tender, add only enough hot water to keep them cooking.
Turn off the heat. Stir in the fine bulgur, cover and leave for 15 minutes. It should soften without a crunchy center.
During that rest, soften the onion in the oil for 8–10 minutes. Stir in the tomato paste and pul biber for a further minute. Fold into the lentil mixture.
When cool enough to handle, work in the parsley, spring onions, lemon juice and salt to taste. Squeeze into small ridged ovals and arrange on the lettuce. These are served without further frying or baking.

Cooking guidance

Use fine köftelik bulgur, not coarse pilaf bulgur. Before adding it, check that the lentils have collapsed and are moist without a deep pool of liquid. Simmer uncovered a little longer if very watery.

If rested bulgur is still crunchy, stir in a little hot water, cover and check again after a few minutes. Add water gradually, keeping the mixture thick.

Cool until comfortable to handle, then knead gently. If crumbly, work in a little water at a time. If too soft, rest and cool in a shallow bowl; do not add dry bulgur that will remain crunchy. If it still will not hold its shape, serve spoonfuls in lettuce cups.

Storage & serving

Refrigerate promptly in a covered shallow container at 40°F or below. Do not leave out for more than 2 hours, or 1 hour above 90°F. Use within 2 days; an earlier ingredient use-by date still applies. Store the mixture or patties separately from the washed, dried lettuce. Take out only the portion being served.