Steps
- Rinse 250g of red lentils. Simmer in 550ml of water for about 20 minutes, until very soft and most of the liquid is absorbed.
- Remove from the heat, stir in 180g of fine bulgur, cover, and leave for 10-15 minutes.
- Meanwhile, cook 1 large finely chopped onion in 80ml of olive oil until soft.
- Add 2 tablespoons of tomato paste, 2 teaspoons of salt, 2 teaspoons of paprika, 1 teaspoon of cumin, 1 teaspoon of black pepper, and pul biber to taste. Cook for 1-2 minutes.
- Mix into the lentils with ½ cup of chopped parsley and ¼ cup of chopped fresh mint. Season with lemon juice and pomegranate molasses to taste, then shape into small ovals.