The red lentil meatballs are a healthy, vegan, light main dish, without bread or eggs, lactose-free, very tasty. They are inspired by Mercimek Koftesi, Turkish meatballs that are simply prepared by combining red lentils with bulgur or couscous. Various herbs and spices are used depending on the region and family, and they are served cold or at room temperature. Few ingredients are needed to make these meatballs super tasty!
The preparation is very simple: first, wash the lentils well and cook them for about 15-20 minutes or until they have absorbed all their cooking water. Add the couscous, stir, cover, and let rest for about ten minutes. Meanwhile, sauté the chopped onions and minced garlic with oil and tomato paste and add them to the lentil mixture, along with chopped parsley and spices. Form meatballs with damp hands and at this point, you can cook them in a pan with oil or even consume them as is.
Healthy, protein-rich, soft, economical to prepare with just a few ingredients you surely have in your pantry, these red lentil meatballs are a practical recipe that will allow you to serve a spicy and flavorful dish and solve lunch or dinner in a few simple steps. They can also be a tasty idea for a buffet or a vegan appetizer. All that’s left is to gather all the ingredients and try them as soon as possible.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop, Boiling
- Cuisine: Turkish
- Seasonality: All Seasons
Ingredients to Make Red Lentil Meatballs
- 1/2 cup peeled red lentils
- 1/2 cup raw couscous (or bulgur)
- 2 onions
- 2 cloves garlic
- 2 tablespoons tomato paste
- chopped parsley
- paprika
- ground cumin
- extra virgin olive oil
- salt
- pepper
Tools to Make Red Lentil Meatballs
- 1 Pot
- 1 Colander
- 1 Bowl
- 1 Spoon
- 1 Pan
- 1 Stovetop
Steps
Start making the red lentil meatballs by rinsing the lentils well under running water.
Place them in a pot and add 1 cup of water. Slightly salt and cook over low heat for about 5 minutes from boiling. Then cover with a lid and cook for another 5 minutes or until the water is completely absorbed.
Remove the lentils from the heat while still hot and add the couscous.
Mix well, adding if the mixture should be too compact or loose, a few tablespoons of hot water. Cover and let rest for about 10 minutes, this way the couscous will soften thanks to the heat of the lentils.
Meanwhile, peel the onions and garlic cloves, chop them and sauté in a pan with a few tablespoons of extra virgin olive oil. Add the tomato paste and continue cooking over low heat for another 5 minutes, salting at the end of cooking and letting it cool.
Place the lentil couscous mixture in a bowl and add the aromatic onion and garlic mixture, chopped parsley, and spices like paprika, cumin, or turmeric. Mix well, adding a drizzle of oil at the end.
Form elongated meatballs with damp hands and as they are ready, place them on a tray covered with parchment paper.
Cook them in a pan with oil until they are well browned on each side.
Serve them with more chopped parsley and enjoy with lemon juice.
Simo and Cicci Recommend
You can store these meatballs for 5 days in the refrigerator.
You can also enjoy these meatballs without cooking them.
For a gluten-free version, you can use quinoa or rice.
