Mercimek kofte


  • 1 Cup of red lentils
  • 1 1/2 Cups of thin bulgur
  • 1 Onion
  • 1 Bunch diced parsley
  • 1 Bunch diced shallots
  • 2 – 3 Tablespoon olive oil
  • 2 Tablespoon salsa (tomato or pepper paste- Turkish version)
  • 3 cups of water
  • Lettuce cups to serve


  1. Rinse the lentils and place them in a pot with 3 cups of water, bring it to boil until they have softened
  2. Once the lentils absorb the water add the bulgur and close the lid of the pot. Allow the bulgur to absorb the remaining water over approximately 30 minutes
  3. In a separate pan add the onion and mix it until it’s pink. Add the salsa and mix it with the onion for 1-2 minutes
  4. Add the onion and salsa to the bulgur and lentils. Once it’s cool enough to mix, put on a pair of gloves and knead the ingredients
  5. When you notice the ingredients have blended, add the salt, pepper and paprika and knead again
  6. Add the parsley and shallots and continue to knead. When you are comfortable that it has mixed well, create an egg-shaped kofte (similar to the image) and place it on a plate to the side to cool. You can serve with lemon and lettuce cups

Gut Support

  • Prebiotics – Bulgur, lentils, shallots
  • Polyphenols – Olive oil