Mercimek köftesi (Turkish lentil patties) with plant-based yogurt sauce

Ingredients

• 150 g red lentils
• 70 g couscous
• ½ white onion
• About 8 cm leek
• 1 tablespoon tomato paste
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sweet paprika
• ½ teaspoon ground cumin
• A pinch of hot paprika
• Juice of ½ lime
• Black pepper
• Salt
• 350-400 ml water, roughly
• 125 g plain unsweetened plant-based yogurt, for the sauce
• ½ garlic clove, grated, for the sauce
• 1 tablespoon lime juice, for the sauce
• 1 teaspoon extra virgin olive oil, for the sauce
• 1 teaspoon chopped fresh dill, for the sauce
• 4-5 fresh mint leaves, for the sauce
• Salt and black pepper, for the sauce
• Fresh dill and mint, to serve
• Pomegranate seeds, to serve (optional)
• A few drops of pomegranate molasses, to serve (optional)

Missing an ingredient?

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• What to use instead of black pepper
• What to use instead of leek
• What to use instead of tomato paste

Instructions

1. Cook the red lentils with about 350 ml of water over low heat, stirring, for 12 to 15 minutes, until they break down into a purée. If the water evaporates too soon, add about 50 ml of hot water.
2. Turn off the heat, add the couscous, stir, cover and let it sit for about 10 minutes.
3. Meanwhile, very finely chop the onion and leek and cook them gently in the oil for 7 to 8 minutes.
4. Add the tomato paste, cumin and both paprikas and cook for 1 more minute.
5. Mix the sofrito into the lentils and couscous and add black pepper. Taste and adjust the salt.
6. When the mixture is warm, add the lime juice and knead with your hands for 2 or 3 minutes, until smooth and even.
7. Let it chill in the fridge and take it out 15 or 20 minutes before serving. Shape small portions by squeezing them in your hand. They aren't fried or baked: they're eaten cold or at room temperature.
8. For the sauce, mix the plant-based yogurt with the garlic, lime juice, oil, dill, chopped mint, salt and pepper. Let it rest in the fridge for 20 to 30 minutes; if it's very thick, thin it with a teaspoon of cold water.
9. Serve the köftesi with the sauce, fresh dill and mint and, if you like, pomegranate seeds and a few drops of pomegranate molasses.

Nutrition facts

Approximate, per serving (about 221 g). Calculated with data from USDA FoodData Central.