Gluten-Free Millet Mercimek Köftesi
Recipe type: Main
Cuisine: Turkish
Prep time: 
Cook time: 
Total time: 
Serves: 21 pieces
A lightened up version of traditional Turkish lentil patties using millet - a healthy and satisfying summer lunch.
  • 1 cup red lentils, dry
  • ½ cup millet, dry
  • 1 large red onion, finely chopped
  • 2 tsp smoked paprika
  • 2 tsp cumin powder
  • ½ tsp red chilli flakes (optional)
  • 2 tbsp tomato paste
  • Sea salt and black pepper to taste
  • 1 medium bunch parsley, finely chopped
  • 1 spring onion, finely chopped
  • 1 tbsp olive oil
  • Lettuce or greens of choice, to serve
  1. Pre-cook your millet separately according to package instructions - I usually opt for a 1:1 ratio when cooking millet. Bring to a boil then cover and simmer until fluffy.
  2. Add lentils in a pot with enough water to cover, then boil on medium heat for 15-20 mins or until soft. Add the cooked millet and cover, allowing it to absorb the remaining water.
  3. In a separate pan, sautee the onions and tomato paste with olive oil on medium-low heat till just translucent. Season using the spices, salt and pepper.
  4. Combine the onions and tomato paste mixture with the lentils and millet, and mix through until well combined. Allow to cool for 5-10 minutes before folding in the fresh parsley and spring onions.
  5. Form into cigar shaped patties and serve atop a bed of lettuce.
Recipe by One Arab Vegan at