Lentil Koftes

Turkish appetizer made with lentils, bulgar and vegetables. These are also great in a pita with tomatoes, lettuce and yogurt. Use a food processor the mince the onion, green onions and parsley.

Yield: 6 servings ( Serving Size: 6 kofte )
Community Recipe from


  • 1 cup(s) red lentils
  • 3/4 cup(s) fine grain bulgar
  • 1/2 cup(s) onion finely minced
  • 1 1/2 tablespoon(s) tomato paste
  • 1 tablespoon(s) olive oil
  • 1 cup(s) green onions with tops finely minced
  • 1 cup(s) parsley finely chopped
  • 3 teaspoon(s) cumin
  • 2 teaspoon(s) paprika
  • 1 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) cayenne pepper


  1. Cook the lentils in 2 1/2 cups of water until tender, adding more water if necessary. When they are almost soft and the water is nearly absorbed, stir in the bulgar and boil 2 to 3 minutes. Remove from heat and allow the bulgar to soften and the mixture to cool.

  2. Saute the onion in olive oil for 3 to 4 minutes, stir in tomato paste and remove from heat.

  3. Combine all ingredients and knead into a paste. When the mixture has cooled form tablespoons into thumb sized koftes. Arrange on a platter and sprinkle with parsley. Serve cold as an appetizer.
December 2013

This recipe is a personal recipe added by cantsitstill and has not been tested or endorsed by MyRecipes.

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