Turkish Red Lentil Patties with Fresh Herb Yogurt and Pomegranate

Ingredients

• •1 cup red lentils, rinsed and drained
• •2 1/2 cups water
• •1/2 cup fine bulgur
• •2 tablespoons olive oil
• •1 onion, finely chopped
• •1 tablespoon tomato paste
• •1 tablespoon red pepper paste (optional)
• •1 teaspoon ground cumin
• •1/2 teaspoon smoked paprika
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1/4 cup finely chopped parsley
• •1/4 cup finely chopped green onions
• •2 cups plain yogurt
• •1/4 cup chopped fresh mint
• •2 tablespoons olive oil (for herb yogurt)
• •1 clove garlic, minced
• •1/4 teaspoon salt (for herb yogurt)
• •Seeds of 1 pomegranate, for garnish

Instructions

1. 1

   Combine the red lentils and water in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer for about 10-15 minutes, until lentils are soft and water is absorbed.

2. 2

   Stir the fine bulgur into the cooked lentils, cover the pot, and let sit for 10 minutes to allow the bulgur to absorb the remaining moisture and soften.

3. 3

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onion until softened and golden, about 5 minutes.

4. 4

   Add the tomato paste, red pepper paste (if using), ground cumin, smoked paprika, salt, and black pepper to the skillet. Cook for 2 minutes, stirring, to release the flavors.

5. 5

   Pour the onion and spice mixture into the lentil and bulgur combination. Mix thoroughly until well combined.

6. 6

   Stir in the parsley and green onions. Allow the mixture to cool enough to handle.

7. 7

   With damp hands, form the mixture into small oblong patties, about 2-3 inches long. Set aside on a serving platter.

8. 8

   In a bowl, whisk together the yogurt, chopped fresh mint, olive oil, minced garlic, and a pinch of salt to prepare the herb yogurt.

9. 9

   Serve the red lentil patties with the herb yogurt on the side, garnished with pomegranate seeds.