Turkish Red Lentil Patties with Herb Salad

Turkish red lentil patties made with bulgur, tomato paste, cumin, lemon, scallions, and parsley. A vegetarian stovetop appetizer served chilled or at room temperature.

Prep: 20 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 cup red lentils
• 0.5 cup fine bulgur
• 1 tablespoon tomato paste
• 3 scallions
• 1 teaspoon ground cumin
• 1 lemon
• 1 cup parsley
• 1 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons olive oil
• 3 cups water

Cooking instructions

1. Rinse the lentils under cool water. Combine them with the water and salt in a saucepan. Bring to a boil, then reduce the heat and simmer for 15 to 18 minutes, until the lentils are very soft and most of the water is absorbed. (about 18 min)
2. Remove the saucepan from the heat. Stir in the bulgur, cover, and let stand for 15 minutes, until the bulgur is tender and the mixture is thick. (about 15 min)
3. Chop the scallions and parsley. Zest and juice the lemon. Add them to the warm lentil mixture with the tomato paste, cumin, black pepper, and olive oil. Mix until evenly combined. (about 5 min)
4. Let the mixture cool until comfortable to handle. Shape it into 16 oval patties, about 2 tablespoons each, pressing firmly so they hold together. (about 10 min)
5. Chill the patties for at least 30 minutes, or serve them at room temperature once cooled. (about 30 min)