Turkish Lentil Patties with Sumac Yogurt and Fresh Mint Salad
Get ready to add some zing to your plate! These Turkish Lentil Patties are tender, flavorful, and pair perfectly with tangy sumac yogurt and a refreshing mint salad. It’s a delightful balance of textures and tastes—simple to make but packed with bold, vibrant flavor. Let’s cook!
4.8 out of 5 (4 ratings)
Prep Time
25 minutes
Cook Time
20 minutes
Servings
4 servings
Cuisine
Turkish
Ingredients
- •1 cup red lentils
- •2 1/2 cups water
- •1/2 cup fine bulgur
- •1 medium onion, finely chopped
- •1/4 cup olive oil
- •2 tablespoons tomato paste
- •2 teaspoons ground cumin
- •1 teaspoon paprika
- •1 teaspoon salt
- •1/4 teaspoon black pepper
- •4 scallions, finely chopped
- •1/4 cup fresh parsley, finely chopped
- •2 tablespoons fresh mint, chopped
- •1 cup plain yogurt
- •1 teaspoon sumac
- •1 tablespoon lemon juice
- •2 cups mixed greens for salad
- •1 tablespoon olive oil (for salad)
- •1 tablespoon lemon juice (for salad)
- •Pinch of salt (for salad)
Instructions
- 1
Rinse the red lentils thoroughly under cold water until the water runs clear.
- 2
In a medium saucepan, combine the lentils and 2 1/2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the lentils are soft and most of the water is absorbed.
- 3
Remove the saucepan from heat and stir in the fine bulgur. Cover with a lid and let it rest for 15 minutes, allowing the bulgur to absorb the remaining liquid and soften.
- 4
In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until softened and translucent.
- 5
Stir in the tomato paste, ground cumin, paprika, salt, and black pepper into the skillet with the onions. Cook for 1-2 minutes until fragrant.
- 6
Add the spiced onion mixture to the lentil and bulgur mixture. Stir well to combine. Let the mixture cool slightly.
- 7
Once cool, mix in the chopped scallions, parsley, and fresh mint. Using your hands, shape the mixture into small oval patties, about 2 inches long.
- 8
Prepare the sumac yogurt by combining the plain yogurt, sumac, and lemon juice in a small bowl. Mix until smooth and set aside.
- 9
For the mint salad, toss the mixed greens, fresh mint, olive oil, lemon juice, and a pinch of salt in a large bowl.
- 10
Serve the lentil patties warm or at room temperature, accompanied by the sumac yogurt for dipping and the fresh mint salad on the side.
Nutrition Information
Calories
240 calories
Protein
10g
Carbs
30g
Fat
8g
Frequently Asked Questions
Q: Can I substitute red lentils with another type of lentil?
A: Red lentils are ideal for this recipe because they cook quickly and break down into a soft consistency, which helps bind the patties. Substituting with green or brown lentils is not recommended, as they hold their shape more and won't create the same texture. If you must substitute, cook the alternative lentils longer and mash them slightly for a similar effect.
Q: What can I use instead of fine bulgur?
A: If you don’t have fine bulgur, you can substitute it with couscous or quinoa, but note that the texture may be slightly different. For couscous, use the same quantity and prepare according to package instructions before mixing it into the lentils. For quinoa, cook it separately (1/4 cup dry quinoa yields about 1/2 cup cooked) and mix it in after cooling.
Q: How do I prevent the patties from falling apart?
A: Ensure that the lentils are cooked until soft and most of the water is absorbed. Allow the bulgur to fully absorb the remaining moisture during the resting step. If the mixture still feels too wet, let it cool completely before shaping the patties, or add 1-2 tablespoons of breadcrumbs for extra binding.
Q: Can I make this recipe vegan?
A: Yes, the lentil patties and mint salad are already vegan. To make the sumac yogurt vegan, substitute the plain yogurt with a plant-based alternative, such as coconut or soy yogurt. Ensure your plant-based yogurt has a neutral flavor to complement the sumac and lemon juice.
Q: What’s the best way to store leftovers?
A: Store the lentil patties in an airtight container in the refrigerator for up to 3 days. The sumac yogurt can also be stored in a separate airtight container in the refrigerator for the same duration. The mint salad is best eaten fresh, but you can store it for 1 day if dressed right before serving to avoid sogginess.
Q: Can I freeze the lentil patties?
A: Yes, the lentil patties freeze well. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a skillet over medium heat or in the oven at 350°F (175°C) for about 10 minutes.
Q: How can I enhance the flavor of the patties?
A: For extra flavor, you can add a pinch of red pepper flakes or Aleppo pepper to the onion mixture for heat. Toasting the cumin and paprika briefly in a dry skillet before adding them can also deepen their flavor. Additionally, freshly squeezed lemon juice over the patties just before serving can brighten the dish.
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