Red Lentil Kofte
The combination of lentils, burghul and spices makes this a dish that you will want to prepare for all your parties and gatherings, it is full of flavor and you won’t miss the meat at all.
Ingredients
- 1 cup red lentils
- 2 cups water
- ¾ cup fine burghul
- 1 small onion finely diced
- ½ cup olive oil
- 1 tsp tomato paste
- 1 tbsp red pepper paste
- Lemon juice from 1 lemon
- 1 ½ tsp salt (divideor to taste
- 1 tsp cumin
- 1 tsp Aleppo pepper
- ¼ tsp crushed red pepper flakes optional
- 1 green onion chopped
- ¼ cup parsley finely chopped
Instructions
- In a small saucepan, combine the lentils, 1 teaspoon salt and 2 cups of water. Bring to a boil and then simmer over low heat, stirring occasionally, until the lentils are very soft and mushy and have absorbed most of the water, about 15 minutes.
- Add the burghul and remove from the heat. Cover and set aside until the burghul is very soft, about 20 – 25 minutes.
- In a small skillet over low heat, heat the oil and sauté the onion until very soft, about 5 minutes.
- Add cumin, Aleppo peppers and crushed red pepper and the remaining ½ tsp salt and cook for one minute.
- Add the tomato paste and the red pepper paste and then cook for an additional 2-3 minutes.
- Add the onion mixture and lemon juice to the lentil mixture and kneed really well.
- Add the green onions and parsley and mix gently.
- Dampen your hands and form the lentil into cylindrical shape or into walnut size balls.
- Place on top of a bed of lettuce and serve immediately.
Notes
Make sure to use fine burghul, coarse burghul won’t work in this recipe.
The kofte keeps really well in fridge, so it can be prepared ahead of time.
The kofte keeps really well in fridge, so it can be prepared ahead of time.