Measurements

• 1 cup Red Lentils
• 1/2 cup Fine Bulgur
• 1 large Onion
• 2 tablespoons Tomato Paste
• 1 tablespoon Red Pepper Paste
• 3 tablespoons Olive Oil
• Juice of 1 Lemon
• 1/2 cup Parsley, finely chopped
• 1/2 cup Green Onions, finely chopped
• Salt to taste
• 1/2 teaspoon Black Pepper
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• Lettuce Leaves for serving

Preparation Method

• Rinse the red lentils under cold water until the water runs clear.
• In a pot, combine the lentils with 2 cups of water.
• Bring to a boil, then reduce the heat and simmer until the lentils are soft and the water is absorbed, about 15-20 minutes.
• Remove the pot from heat and stir in the fine bulgur.
• Cover the pot and let it sit for about 15 minutes, allowing the bulgur to absorb the remaining moisture.
• In a skillet, heat the olive oil over medium heat.
• Add the chopped onion and sauté until translucent.
• Add the tomato paste and red pepper paste to the skillet, stirring well to combine.
• Cook for another 2-3 minutes.
• Add the sautéed onion mixture to the lentil and bulgur mixture.
• Add lemon juice, parsley, green onions, salt, black pepper, cumin, and paprika to the mixture.
• Mix well until all ingredients are thoroughly combined.
• Shape the mixture into small, oval-shaped patties using your hands.
• Serve the mercimek kofte on lettuce leaves.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.