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Lentil Meatballs

Soft lentil patties made with red lentils, fine bulgur, warm spices, fresh herbs, and lemon. These vegan meatballs are perfect for mezze plates, light lunches, or potlucks.
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Soups, Salads & Bowls
Mediterranean, Turkish
Kitchen Pace : đź•’đź•’
Servings: 6
Recipe by NAVA Kitchen
Bowl of homemade lentil meatballs made with red lentils, bulgur, fresh herbs, and lemon.
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Ingredients:

Lentils & Bulgur
Onion & Spice Mix
  • 1/2 cup olive oil
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 lemon, juiced
  • 1 tsp cumin
  • 1 tsp paprika
  • Crushed red pepper, optional
  • Salt, to taste
  • Black pepper, freshly ground
Finish
  • 1/2 cup scallions, finely diced
  • 1/2 cup parsley, finely diced

Method:

Start Cooking
Lentils & Bulgur
  • Add rinsed lentils and water to a pot. Bring to a boil, then simmer uncovered for 20–25 minutes, until lentils are soft and most of the liquid is absorbed.
  • Stir in bulgur immediately, mix well, cover, and let sit 10–15 minutes until bulgur softens. Let cool slightly.
Onion & Spice Mix
  • Heat olive oil in a pan. SautĂ© onion until soft and translucent.
  • Add garlic and cook 30 seconds.
  • Stir in tomato paste, cumin, paprika, crushed red pepper, salt, and black pepper.
  • Cook 1–2 minutes, then remove from heat and let cool until comfortable to touch.
Combine & Finish
  • Combine the onion–spice mixture with the lentil–bulgur base.
  • Add lemon juice and mix thoroughly.
  • Add scallions and parsley. Adjust salt or lemon if needed.
  • Shape into small oval patties or balls.
  • Serve chilled or at room temperature over lettuce leaves with extra lemon. Bon appĂ©tit.

Kitchen Tools:

Notes:

From the kitchen
  • Red lentils cook quickly and break down easily, which helps bind the mixture without eggs. Simmer until soft but not watery.
  • Fine bulgur absorbs the remaining moisture from the lentils. If the mixture feels too soft, let it rest longer before shaping.
  • You can replace 1 tbsp tomato paste with pepper paste, or substitute with 1 tbsp mashed roasted red pepper or add 1/2 tsp smoked paprika.
  • Let the onion and spice mixture cool slightly before combining so the herbs stay fresh and vibrant.
  • If the mixture feels too dry, add a small drizzle of olive oil. If too soft, a spoonful of fine bulgur will help.
 
Make it yours
  • Add more parsley and scallions for a brighter, greener flavor, or use less for a milder taste.
  • Swap parsley for dill or mint.
  • Add 1–2 tsp pomegranate molasses for deeper flavor.
  • Add finely grated carrot for sweetness.
  • Make it spicier with Aleppo pepper.
 
At the table
  • Serve with crisp romaine, cucumber slices, and lemon wedges.
  • Perfect for mezze boards or light summer meals.

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Nutrition:

Calories: 371 kcal | Carbohydrates: 42 g | Protein: 12 g | Fat: 19 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 13 g | Sodium: 62 mg | Potassium: 558 mg | Fiber: 15 g | Sugar: 3 g | Vitamin A: 772 IU | Vitamin C: 22 mg | Calcium: 60 mg | Iron: 4 mg
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