The Turkish version of what you are talking about is called "mercimek koftesi" (lentil kofte). The basic idea is the same, however.
1 cup bulgur wheat
2 cups red lentils
4 cups water
1/3 cup of chopped green onions
1 small sweet onion, finely chopped
1/3 cup of chopped parsley
3 tbsp tomato paste
2 tsp salt
2 tsp ground sweet paprika
5 tsp ground cumin
1 tsp olive oil, butter, or other cooking oil
Sautee onions in cooking oil until translucent. Add red lentils along with 4 cups water. Allow lentils to cook until done.
Transfer lentils (including any remaining cooking liquid) to a large mixing bowl. Stir in bulgur to absorb remaining cooking liquid. Add remaining ingredients and incorporate with hands until evenly distributed in mixture. Use hands to form ovular balls.
Here is a style of Kufta that I make without a filling. If your looking for a meatless Kufta, let me know, and I'll look that up. The other one I have I make with split peas. I looked a little bit last night and couldn't find a recipe with lentils. I could call my mother if I have to.
2 lbs. lean ground lamb or beef
1 1/2 cups of fine bulgar wheat
1 small onion (chopped fine)
1 tablespoon parsley
salt & pepper to taste
2, 4 oz. cans tomato sauce
1 can chicken or beef broth
Mix the meat. salt and pepper, bulgar, onions, parsley, and one can tomato sauce. Knead together like a dough adding little water from time to time. Keep mixing for 10 minuets until the mixture is like a medium soft dough. Dip hands in water to make balls the size of a small egg.
In a sauce pan add one can of chicken or beef broth, with 3 cups of water, and a 4 oz. can of tomato sauce. Bring to a boil. Drop Kuftas a few at a time into the boiling broth. Cover and cook for 8 to 10 minutes. By then the Kuftas should come to the surface. Use a strainer to spoon and remove Kuftas sa as not to puncture them.
I serve them with and without the broth.
Sometimes the next day, I'll cut them in half and lightly fry them.