Mercimek Köftesi (Red Lentil Patties) with Pomegranate Molasses

Rinse the red lentils in a fine-mesh sieve under cold water until the water runs clear.

In a medium pot, combine the rinsed lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are very soft and the water is absorbed.

While the lentils are cooking, sauté the chopped onion in a pan with 1 tablespoon of olive oil over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Once the lentils are cooked, remove from heat and mash them with a fork or potato masher until mostly smooth (some texture is fine).

Add the sautéed onion and garlic mixture, chopped mint, chopped parsley, cumin, paprika, salt, and pepper to the mashed lentils. Mix well to combine.

Stir in the breadcrumbs. If the mixture is too wet, add a little more breadcrumbs, 1 tablespoon at a time, until you can form patties.

Shape the lentil mixture into small patties (about 2 inches in diameter).

Heat the remaining 1 tablespoon of olive oil in the same pan over medium heat.

Gently place the patties in the hot pan and cook for 3-4 minutes per side, or until golden brown and slightly crispy.

Remove the patties from the pan and place them on a plate lined with paper towels to absorb any excess oil.

Drizzle with pomegranate molasses and serve warm. Garnish with extra fresh mint or parsley, if desired.