If you’re looking for a delicious and nutritious alternative to traditional meat kofta, look no further than lentil kofta. Packed with protein and fiber, lentils make a wonderful base for these flavorful and satisfying patties. Easy to prepare and full of spices, this lentil kofta recipe is sure to become a favorite in your household. Here’s how to make it.
Ingredients You’ll Need:
- Red Lentils: 1 cup, rinsed and drained
- Water: 2 cups, for cooking the lentils
- Bulgar Wheat: 1/2 cup, adds texture and helps bind the kofta
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Tomato Paste: 2 tablespoons, for richness
- Olive Oil: 2 tablespoons, for sautéing
- Spices: 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon turmeric, salt and pepper to taste
- Fresh Herbs: A handful of chopped parsley and mint for freshness
- Lemon Juice: 1 tablespoon, for a tangy kick
Step-by-Step Recipe Guide:
Cook the Lentils:
In a large pot, combine 1 cup of red lentils and 2 cups of water. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the lentils are soft and have absorbed most of the water. If needed, add a little more water to prevent sticking.
Add Bulgar Wheat:
Remove the pot from heat and stir in 1/2 cup of bulgar wheat. Cover the pot and let it sit for about 15 minutes. The bulgar will absorb any remaining liquid and soften.
Sauté the Vegetables:
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until it becomes translucent. Add the minced garlic and cook for another minute.
Combine Ingredients:
Add the cooked onions and garlic to the lentil and bulgar mixture. Stir in 2 tablespoons of tomato paste, 1 teaspoon of cumin, 1 teaspoon of paprika, 1/2 teaspoon of turmeric, and salt and pepper to taste. Mix well until all the ingredients are combined.
Shape the Kofta:
Once the mixture has cooled slightly, add a handful of chopped parsley and mint, and 1 tablespoon of lemon juice. Use your hands to form the mixture into small, oval-shaped patties or balls.
Cook the Kofta:
You can cook the lentil kofta in a skillet with a little olive oil, bake them in the oven at 375°F (190°C) for about 20 minutes, or grill them. Cook until they are golden brown and slightly crispy on the outside.
Serve and Enjoy:
Serve the lentil kofta hot, garnished with extra fresh herbs and a squeeze of lemon juice. They are perfect with a side of salad, in a wrap, or with a dollop of yogurt or tahini sauce.
Why This Recipe Works:
Nutritious and Filling: Lentils are high in protein and fiber, making these kofta both healthy and satisfying.
Flavorful: The blend of spices and fresh herbs gives the kofta a rich and aromatic flavor.
Versatile: Lentil kofta can be served in many ways, making them a versatile addition to your meal repertoire.
Tips for Best Results:
Consistency: Make sure the lentil and bulgar mixture is not too wet. If it is, let it sit a bit longer or add a little more bulgar.
Fresh Herbs: Fresh parsley and mint add a burst of flavor and freshness to the kofta.
Cooking Method: Choose your preferred cooking method – skillet, oven, or grill – to achieve the desired texture and flavor.
Lentil kofta are a fantastic meat-free option that’s full of flavor and easy to make. Try this recipe and enjoy a delicious, healthy alternative to traditional meat kofta that’s sure to delight your taste buds!
