• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking Gorgeous
  • About
    • Privacy Policy
    • Terms and Conditions
    • Contact Us
    • Media Mentions
  • Recipe Index
    • Facebook
    • Pinterest
    • YouTube
    • Facebook
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • Cozy Soups
  • Recipe Index
  • About
  • Contact Us
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Cozy Soups
    • Recipe Index
    • About
    • Contact Us
    • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • ×
    Cooking Gorgeous » Recipes » Turkish Recipes

    Mercimek Kofte (Vegan Lentil Meatballs)

    Published: Aug 13, 2021 · Modified: Apr 9, 2023 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Mercimek Kofte (Turkish Vegan Lentil Meatballs) is a healthy and flavourful Turkish dish made with fine bulgur, red lentils, onions, tomato & red pepper paste, and spices.

    mercimek kofte or vegan lentil meatballs served on a glass plate

    These aromatic vegetarian meatballs are inexpensive and very easy to make.

    Just like Easy Meatless Cig Kofte, they are usually served as an appetizer, a healthy snack, or a part of a mezze platter.

    Jump to:
    • What is Mercimek Köftesi?
    • Why This Recipe Works?
    • Ingredients You'll Need
    • Step-by-Step Instructions
    • Top Tips From the Chef
    • Serving Suggestions
    • Recipe FAQs
    • Related Recipes
    • Mercimek Kofte (Vegan Lentil Meatballs)

    What is Mercimek Köftesi?

    Mercimek Kofte (Turkish Vegan Meatballs) is a popular Turkish dish made from red lentils, bulgur, onion, aromatic herbs, and a blend of spices. The ingredients are mixed together and formed into small balls or patties.

    Same as Yaprak Sarma - Dolma (Stuffed Grape Leaves) and Homemade Turkish Baklava, this delicious dish is very popular in Turkey and they are perfect for any occasion. They are called kofte for their shape although they don't contain any meat.

    They are usually served cold or at room temperature as a cold appetizer or meze along with lots of lettuce and lemon slices.

    mercimek Kofte - vegan lentil meatballs are served with lemon wedges and lettuce

    Why This Recipe Works?

    • They are healthy, delicious, and vegan/vegetarian friendly. Perfect party food for entertaining a crowd.
    • Mercimek Koftesi is inexpensive and extremely easy to make with step-by-step pictures & instructions.
    • You can prepare them ahead, they would keep fresh for up to a week in the fridge or up to 3 days at room temperature.
    • Mercimek Kofte (Turkish Vegan Lentil Meatballs) are perfect for picnics or midnight cravings!

    Ingredients You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Labelled picture of ingredients for mermen Koftesi vegan lentil meatballs

    Red Lentils

    These edible legumes are a kitchen staple in Turkey and are used for making soups (Mercimek Corbasi (Turkish Lentil Soup) and Ezogelin Corbasi (Ezogelin Soup), stews, or even filing for boreks. You can easily find them in large supermarkets or Middle Eastern shops.

    Bulgur

    Bulgur is one of the two main ingredients and is available in a range of grinds, typically fine, medium, coarse, and extra coarse. 
    Mercimek Kofte requires fine bulgur which is also commonly used for Middle Eastern recipes such as Tabbouleh Recipe (Lebanese Tabouli Salad) or Icli Kofte (Turkish Kibbeh). You can easily find all types of bulgur in Turkish and Middle Eastern shops or online from Amazon.

    • Onions -  Onions are the essential ingredient for lentil meatballs. I gently sauté brown onions with a good quality olive oil until soft and also add sliced spring onions. You can add some fresh red onions as an extra flavor and texture.
    • Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it from Amazon .
    • Red pepper paste - Turkish red pepper paste is a rich, delicious paste made with juicy, spicy red peppers and I use it quite often in my Turkish recipes. You can buy it from Turkish or Middle Eastern shops or online from Amazon.
    • Spices - Adjust the amounts to your taste. Although turmeric is not a traditional spice to use for these red lentil balls, I love the color it adds to them. You can skip it if you like! Also if you don't have chili flakes, you can use finely chopped red chilies or hot paprika for a bit of heat.
    • Lemon - A generous amount of freshly squeezed lemon juice brightens the koftes up and adds a fresh flavor.

    Step-by-Step Instructions

    This is a very simple recipe with a few easy steps to follow to achieve the best results:

    Cook the Lentils

    Wash the red lentils and place them in a saucepan with 500 ml of water. Bring the pan to a boil on medium heat and cook until the lentils are soft approximately 20 mins. You should still have some water left in the pan.

    Lentils cooked with water in a pan

    Cook the Bulgur

    Remove the pan from heat and add the fine bulgur. Put a lid on and let the bulgur absorb the rest of the water. The bulgur will cook and swell in about 20 minutes. 

    the bulgur is added to the lentils and to cook together for 15 minutes

    Sauté the Onions

    While the bulgur is cooking and swelling, place the chopped onions in a frying pan with olive oil. Gently sauté them on low heat until soft and translucent.

    onions are sautéed in a pan with olive oil

    When the onions are soft, add the tomato paste and pepper paste, and then cook for a minute.

    The spices and tomato&pepper paste added to onions

    You can replace the pepper paste with tomato paste if you don't have it but I would suggest you keep some in the fridge. Add freshly ground black pepper, paprika, chili (optional), cumin, turmeric, and salt, and then sauté for 30 seconds before taking off the heat.

    Mix and Shape

    Add the sautéed onions to the lentil and bulgur mixture and then nicely combine them together.

    Sautéed  onions are added to lentil and bulgur mixture

    Let it cool down until easy to handle. When the mixture is cold enough to handle, add parsley and spring onion, and mix again until nicely combined.

    Chopped parsley and spring onions are added to bulgur mixture

    Shape the mixture into long oblong meatballs. Dip your hand in a little water to avoid it sticking. Serve them with sliced lemons and lettuce.

    Top Tips From the Chef

    • The ratio of water to lentils is very important and needs to be followed for the right texture for the koftes.
    • Be sure to finely chop the onions and parsley for a better taste and texture.
    • Let the mixture cool down before shaping it into kofte balls. This will make it easier to handle and prevent the mixture from falling apart.
    • While shaping the lentil balls, dip your hand in a little water to avoid it sticking.
    • Refrigerate Mercimek Köftesi for at least an hour before serving. This will allow the flavors to meld together and make them easier to handle.

    Serving Suggestions

    Mercimek Köftesi is usually served as a snack or as a side dish along with fresh salad leaves, tomatoes, cucumbers, and lemon wedges/slices.

    They can also be served as a part of the meze selection along with Arnavut Cigeri, Saksuka (Turkish Vegetable Meze), and Haydari (Turkish Yoghurt Dip). These vegan meatballs called "Mercimek Köfte" are also perfect for picnics, healthy snacks in between meals, or lunch boxes.

    Recipe FAQs

    What is traditional Turkish food?

    Here are some of the most popular Turkish food in Western countries:
    Turkish Rice Pilaf, Lamb Shish Kebab, Turkish Moussaka, Gozleme (Turkish Pancakes), Pide Turkish (Kiymali Pide), Turkish Baklava with Pistachio, and Grilled Lamb Kofta (Izgara Kofte).

    How to store Mercimek Kofte?

    These vegan meatballs can be stored at room temperature for up to 3 days in an airtight container. If you want to keep them longer, you can refrigerate them and keep them for up to a week or freeze them and keep them for up to 3 months.

    Is Mercimek Koftesi vegan?

    Yes, Mercimek Koftesi is a vegan dish as it does not contain any animal products. It is made with red lentils, bulgur, and a variety of vegetables and herbs, making it a healthy and nutritious vegan option.

    Related Recipes

    For more authentic&delicious Turkish recipes why not try:

    • kazandibi dessert
      Kazandibi
    • Et Sote
    • Adana Kebab (Adana Kofte)
    • Sulu Kofte- Turkish soup with meatballs
      Sulu Kofte - Turkish Meatball Soup

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this delicious vegan lentil dish "Mercimek Koftesi" as much as you enjoy eating it! 🙂

    Bon appétit! / Afiyet Olsun! 

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Recipe

    By submitting this form, you consent to receive emails from Cooking Gorgeous

    A bowl of lentil meatballs with lemon wedges

    Mercimek Kofte (Vegan Lentil Meatballs)

    Ayla Clulee
    Mercimek Kofte (Vegan Lentil Meatballs) is a healthy and flavourful Turkish dish made with fine bulgur, red lentils, onions, tomato & red pepper paste, and spices.
    5 from 7 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Appetizer, Side Dish, Snack
    Cuisine Mediterranean, Middle Eastern, Turkish
    Servings 16 pieces
    Calories 83 kcal

    Equipment

    • 1 kitchen scale
    • 1 Saucepan
    • 1 measuring spoons
    • 1 Measuring cups
    • 1 Rubber spatula
    • 1 Sharp knife

    Ingredients
     
     

    • ½ cup red lentil (100 grams)
    • 1 cup fine bulgur (200 grams)
    • 2 cups water (500 ml)
    • 2 onions (finely chopped)
    • 3 tablespoon olive oil
    • 1 tablespoon tomato paste
    • 1 tablespoon pepper paste
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon paprika
    • ½ teaspoon chilli flakes (optional)
    • ½ teaspoon cumin
    • ½ teaspoon turmeric
    • 1 teaspoon salt
    • ½ cup parsley (finely chopped)
    • 5 spring onions (thinly sliced)
    • gem lettuce or roman lettuce (to serve)
    • lemon slices or wedges (to garnish)

    Instructions
     

    • Wash the red lentils and place them in a saucepan with 500 ml of water.
    • Bring the pan to a boil on medium heat and cook until the lentils are soft, approximately 20 mins. There should still be some water left in the pan when the lentils are cooked.
    • Remove the pan from heat and add the bulgur. Put a lid on and let the bulgur absorb the rest of the water. The bulgur will cook and swell in about 20 minutes.
    • While the bulgur is cooking and swelling, place the chopped onions in a frying pan with olive oil. Gently saute them on low heat until soft and translucent.
    • When the onions are soft, add the tomato paste and pepper paste(you can replace the pepper paste with tomato paste if you don't have it but I would suggest you keep some in the fridge!), and cook for a minute.
    • Add freshly ground black pepper, paprika, chili (optional), cumin, turmeric, and salt, and sauté for 30 seconds before taking off the heat.
    • Add the sautéed onions to the lentil and bulgur mixture then nicely combine them together. Let it cool down until easy to handle.
    • When the mixture is cold enough to handle, add parsley and spring onion, and mix again until nicely combined.
    • Shape the mixture into long oblong meatballs. Dip your hand in a little water to avoid it sticking.
    • Serve them with lettuce leaves and lemon slices/wedges.

    Video

    Notes

    • These vegan lentil balls are usually served cold or at room temperature along with lots of lettuce and lemon slices. Perfect for picnics or midnight cravings!
    • They are called kofte for their shape although they don't contain any meat.
    • These vegan meatballs can be stored at room temperature for up to 3 days in an airtight container. If you want to keep them longer, you can refrigerate them and keep for up to a week or freeze them and keep them for up to 3 months.
    • While shaping the lentil balls, dip your hand in a little water to avoid it sticking.
    • The ratio of water to lentils is very important and needs to be followed for the right texture for the koftes.
    • Be sure to finely chop the onions and parsley for a better taste and texture.
    • Let the mixture cool down before shaping it into kofte balls. This will make it easier to handle and prevent the mixture from falling apart.
    • Refrigerate Mercimek Köftesi for at least an hour before serving. This will allow the flavors to meld together and make them easier to handle.

    Nutrition

    Calories: 83kcalCarbohydrates: 12gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 160mgPotassium: 149mgFiber: 4gSugar: 1gVitamin A: 240IUVitamin C: 5mgCalcium: 17mgIron: 1mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

    « Izmir Kofte (Smyrna Meatballs)
    Bulgur Pilavi (Turkish Bulgur Rice Pilaf) »

    Reader Interactions

    Comments

    1. Frank

      January 04, 2022 at 4:47 pm

      5 stars
      This recipe is spot on. They turned out perfect!

      Reply
      • Ayla Clulee

        January 24, 2022 at 1:49 pm

        Thank you for letting me know and I am glad you loved it!
        Kind Regards
        Ayla

        Reply
    2. Amy

      April 10, 2022 at 3:12 pm

      5 stars
      Wow, these were great – so much flavour packed into these! Bad news; we finished all of the koftas. Loved by all. Next time, double batch.

      Reply
    3. Anita

      May 06, 2022 at 4:37 pm

      5 stars
      They’re really really good. I still have some left over in the fridge but I don’t think they’ll last long. Thanks for the recipe.

      Reply
    4. Zainab

      May 12, 2022 at 7:12 pm

      5 stars
      Super healthy, full of protein and keeps you full for a long time!

      Reply
    5. Oliver

      May 19, 2022 at 5:25 am

      5 stars
      Easy to make and very delicious!

      Reply
    6. Yasameen Imani

      May 15, 2023 at 3:02 am

      5 stars
      Oh my!! These were so delicious and so easy to make. It is the perfect meal for a hot day.

      Reply
      • Ayla Clulee

        May 15, 2023 at 4:55 am

        Thank you for your lovely comment and I am so glad you enjoyed them, Yasameen!

        Reply
    5 from 7 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

    Soup Recipes

    • Greek Chicken Lemon Soup - Avgolemono
    • Arpa Şehriye Çorbası - Turkish Orzo Soup
    • Turkish Tarhana Soup - Tarhana Çorbası
    • Homemade Turkish Tarhana Powder Recipe
    • Moroccan Harira Lamb and Chickpeas Soup
    • chicken and dumpling soup served in a bowl
      Easy Chicken and Dumpling Soup Recipe

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    • FAQs

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Cooking Gorgeous

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.