Combine the red lentils, water, chopped potato and salt in a medium saucepan. Bring mixture to a boil, then cover with a lid and lower the heat to medium low for 30 minutes. Lentils should be soft and cooked.
Remove the pan from the heat and stir in the fine bulgur. Cover the pan with the lid again and set aside for 30 minutes. The residual heat will cook the bulgur and the mixture will thicken.
In a large skillet, heat the olive oil on medium heat. Add your onions and cook until soft and lightly fried and the oil is absorbed.
Turn off the heat and add in the red pepper paste, parsley, cumin and pepper until mixed evenly.
To your cooled red lentil mixture, give it a taste and adjust the salt as needed. Add the onion mixture until well combined.
You can form your mercimek köftesi in any size or shape you’d like. Enjoy with a bit of pomegranate molasses if you want to get extra fancy!