40 gmbutter1small purple onion, finely chopped1 tbsptomato paste1 tbspmild Turkish red pepper paste (see note)1 heaped tspground cumin100 gm (½ cup)red lentils350 mlwater80 gm (½ cup)fine burghul2 tbspshredded mint leaves1 heaped tspdried mintTo season:sea salt and freshly ground black pepper1lemon, juice only100 mlextra-virgin olive oil1baby cos lettuce, washed6baby salad onions
Melt the butter in a heavy-based saucepan over a medium heat and add the onion, tomato paste, pepper paste and cumin. Sauté for a few minutes until the onion starts to soften, then add the lentils and water and bring to the boil. Lower the heat and simmer gently for 10 minutes, or until the lentils are tender and have absorbed two-thirds of the water. Stir in the burghul and fresh and dried mint and season to taste with salt and pepper. Remove the pan from the heat and leave to stand for 5 minutes, then stir in half the lemon juice and 2 tbsp of the oil. Tip the mixture onto a tray to cool.
When ready to serve, whisk the remaining lemon juice and oil to make a dressing and season with salt and pepper. Form the cooled lentil mixture into little patties and use your thumb to make an indentation in the surface of each. Arrange the köfte on a platter with the lettuce leaves and onions, then drizzle over the dressing.
Note Turkish red pepper paste is available from Turkish and Middle Eastern food stores.