Recipe by: Sibel Cinar

Source: Family Recipe



  • 1 cup red lentils
  • 1 cup fine bulgur wheat*
  • 2 ½ cups water
  • 1 ½ Tbsp red pepper paste*
  • 2 Tbsp sunflower or olive spread*
  • 2 Tbsp olive oil
  • 1 large onion, chopped finely
  • 4-5 spring onions (scallions), chopped finely
  • 1 cup of chopped English parsley  (curly parsley, see photo)
  • 1 tsp salt
  • ½ tsp cumin powder
  • ¼ lemon, juice of
  • Curly lettuce leaves (optional)


  • Wash red lentils and boil them in a large saucepan with 2 1/2 cups of water for 20 mins or until lentils are soft enough.
  • Turn off the heat. Add the bulgur and salt . Mix once and cover it for 15-20 mins to let the bulgur expand. Let it cool off.
  • In a pan, add sunflower spread and olive oil. Heat them for 1-2 mins , then add the onion (not the spring onion) and cook until soft, 5-7 mins.
  • Add tomato paste and red pepper paste and cook for another 2-3 mins.
  • Add this to the lentils and mix well with a wooden spoon.
  • Add lemon juice and cumin , mix well.
  • Add the spring onion and parsley, mix well. (You can use your hands for mixing all the ingredients.)
  • Take walnut size pieces and give them a ball shape with your hands .
  • Wrap the red lentil balls with lettuce (optional).
  • Afiyet Olsun! (Bon appetite in Turkish)

Download PDF here: Turkish Red Lentil Balls Sibel Cinar