Nefis Agro: The Healthy Protein Source – Gluten-Free Delight with Red Lentil Meatballs

Dear Pulses and Bulgur Importers,

Modern nutritional trends show great interest in gluten-free and plant-protein-rich healthy food solutions. At Nefis Agro, we meet this demand by offering our core products: the Pulses Group (especially red lentil) and the Bulgur Group. Red lentil meatballs are a satisfying vegetarian alternative prepared using both lentils and fine bulgur. Bulgur, as a nutritious rice alternative, perfectly complements the structure of the recipe.

Nefis Agro's Promise of Quality from Production to Export

Reliable and sustainable production is critical for importers. Nefis Agro is strictly committed to the highest standards of hygiene and quality. We offer transparency through our Quality Policy and Sustainability principles. By reviewing our Product Portfolio, you can see why we are the right export partner for international markets. Our Export Team is ready to answer your questions.

Icon of Anatolian Cuisine: Red Lentil Meatballs (Mercimek Köftesi)

Lentil Meatballs, known as *Mercimek Köftesi*, hold a deeply rooted place in Turkish and Middle Eastern cuisines, offering a unique Anatolian flavor. This recipe is a high-protein, satisfying, and spicy snack or main course, especially for those seeking vegan/vegetarian options. The fine bulgur used in the recipe provides a healthier rice alternative with a higher fiber content than rice.

High-Protein Red Lentil Meatballs

Servings: 6 | Prep Time: 30 minutes | Cook Time: 25 minutes

Ingredients

• 1 cup Nefis Agro Red Lentils
• 3 cups hot water
• 1 cup Nefis Agro Fine Bulgur (Koftelik/Fine grain)
• 1 large dry onion (diced)
• Half a cup of olive oil
• 1 tbsp tomato paste
• 1 tsp pepper paste (optional)
• 1 bunch of green onions (finely chopped)
• Half a bunch of fresh parsley (finely chopped)
• Spices: Salt, black pepper, chili flakes (pul biber), cumin.

Instructions

1. Rinse the Nefis Agro Red Lentils and place them in a pot with 3 cups of hot water. Cook for about 20 minutes until the lentils are soft and have absorbed the water.
2. Add Nefis Agro Fine Bulgur to the cooked lentils, stir, and cover the pot. Let it stand for 10-15 minutes for the bulgur to swell.
3. Meanwhile, heat the olive oil in a pan. Sauté the diced dry onions until softened. Add the tomato and pepper paste and sauté for 1 more minute until fragrant.
4. Add the sautéed paste mixture and all the spices (salt, black pepper, chili flakes, cumin) to the swollen lentil and bulgur mixture. Mix thoroughly.
5. Once the mixture has cooled, add the finely chopped green onions and parsley.
6. Knead the mixture well with your hands and squeeze into small, oval meatball shapes. Serve with lettuce leaves and lemon wedges.

This recipe demonstrates how our core products like bulgur and lentils come together to create dishes that are both traditional and suitable for healthy global demands. Visit our Recipes Page to discover more Anatolian flavors and recipes.