Surprising Flavor Quick Vegan Red Lentil Kofte Recipe

bulgur

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a high-protein alternative, while rice is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil is healthier, while sunflower oil is budget-friendly.

Rinse 1 kg of red lentils thoroughly in a large bowl several times with plenty of water.

Transfer the rinsed lentils to a large pot and add 4-5 L of water.

While the lentils are boiling, add the juice of 2 lemons and 1 tbsp of salt.

Boil the lentils for about 30 minutes, ensuring they do not completely dissolve and retain a slightly grainy texture.

Once boiled, remove the pot from heat and add 1 kg of fine bulgur; stir with a wooden spoon or spatula.

Cover the pot and let it rest for about 10 to 15 minutes to allow the bulgur to soak up the remaining water.

Gradually add 200 g of breadcrumbs to the mixture, kneading well to ensure they are fully incorporated; add more breadcrumbs if the mixture feels too soft.

Cover the mixture with plastic wrap or a clean cloth and let it rest at room temperature for about 1 hour.

Peel and finely chop 6 medium-sized onions; use a food processor for a smoother texture if desired.

Heat a large pan and add 200 g of vegetable oil and 100 g of olive oil.

Add the finely processed onions to the pan and sauté over medium heat for about 10 to 15 minutes until soft and translucent.

Add garlic powder or crushed fresh garlic to the onions and stir well.

Add 1 tbsp of hot red pepper paste and sweet paprika powder to the mixture, stirring to combine.

Add the cooked red lentil and bulgur mixture to the sautéed onion mixture and stir thoroughly.

Season the mixture with black pepper, dried mint, and cumin to taste; you can also add ginger powder if desired.

Chop fresh parsley and green onions, and mix them into the lentil mixture, along with any other fresh herbs you prefer.

Stir everything together until well combined, then let it rest for a few more minutes to allow the flavors to infuse.

Take small portions of the mixture and shape them into walnut-sized pieces or slightly smaller than a ping-pong ball.

Roll each portion between your palms into an elongated oval shape, creating gentle indentations with your fingers.

Arrange the shaped lentil kofte on a large plate or serving tray, traditionally served on fresh lettuce leaves.

Serve with lemon wedges, pomegranate molasses, or a drizzle of olive oil for added flavor.

Equipment Needed

Spice Level:

Dietary