Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 4.7 (71)
Turkish Vegan Lentil Balls (Mercimek Köftesi)
NUTRITION · PER SERVING50M COOK
CAL 27%·PRO 32%
CARBS 68G51% OF CAL
12G FIBER4G SUGAR53G OTHER
FAT 25G41% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Turkish vegan lentil meatballs made with red lentils and bulgur, seasoned with cumin and fresh herbs. Typically served cold with lettuce and herbs as an appetizer or light snack.
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View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 cup red lentils
- 1 1/2 cup fine bulgur
- 3 tbsp olive oil
- 1 onion (chopped)
- 4 cloves garlic
- 2 tbsp tomato paste
- 1 1/2 cups fresh parsley (chopped)
- 1 cup green onion (chopped)
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Aleppo pepper
- 1/3 cup olive oil
At a glance
PER SERVING · TIME 50M
CAL 27%·PRO 32%
CARBS 68G51% OF CAL
12G FIBER4G SUGAR53G OTHER
FAT 25G41% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 254mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 633mg
- Calcium
- 86mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 254MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.