30 MIN


Serving amount:
  • 1 Turkish pepper paste
  • 1 cumin sachet
  • 1 ATLAS lentils pack
  • 1 Turkish pepper flakes
  • 1 slivered almonds sachet
  • 1 cucumber
  • 1 olive dip
  • 2 eggplants
  • 1 lemon
  • 2 tomatoes
  • 1 red onion
  • 1 dill bunch
  • 1 parsley bunch

Pantry staples: Olive oil, salt

Allergens: Garlic, dairy, onion, nuts (almond)

Specialised equipment: Potato masher (optional), lined baking tray

Chef's note: This is an Atlas Masterclass take on the classic Istanbul street food dish, mercimek kofte, which is enjoyed with fresh vegetables. 

* Use half of the onion provided. 

* Parsley and dill may be used across various dishes. Make sure to read each recipe carefully before you begin. 


1. Prepare the eggplant

Preheat the oven to 190C fan forced. Cut the eggplant lengthwise into 5mm thick slices. Place the slices on a lined baking tray and coat well with oil. Cook in the oven for 10-15 minutes or until soft and slightly browned. Set aside to cool until required. 

2. Prepare the remaining ingredients

Wash the remaining vegetables. Thinly slice the onion*. Juice the lemon. Pick 1 teaspoon per person of dill leaves*. Cut the tomato into thin wedges. Cut the cucumber in half lengthwise and then slice into small pieces. Finely chop 1 teaspoon per person of parsley leaves*. Drain and wash the lentils. Mix some of the lemon juice with the red pepper paste to help loosen it up.

3. Make the lentil filling

Place the lentils in a bowl and using a fork or potato masher mash most of the lentils. Add the parsley, cumin, red pepper paste, salt to taste, a splash of olive oil and a splash of lemon juice. Stir to combine. You may need to add more lemon juice and olive oil for taste and to help the mixture come together. 

4. Toast the almonds

Toast the almonds in a dry frying pan or in a moderate oven until lightly browned. 

5. Roll the lentil kofte

Once the eggplant slices have cooled, place a portion of the lentil filling about 1cm from the edge of an eggplant slice. Roll to encase the filling. Repeat until all eggplant kofte have been made. Alternatively, you can serve the lentil kofte on top of the eggplant slices.

6. Make the salad 

Combine the onion, cucumber, tomato and olive dip. Season to taste with salt and lemon juice. 

7. To serve

Divide the kofte between serving plates. Serve with the salad, dill leaves, toasted almonds and red pepper flakes to taste.