Lentil Kofte
Ingredients
- 2 cups red lentils
- 1 cup fine bulgur
- 1 medium to small onion, chopped
- 1/4 cup olive oil
- 1/2 tablespoon hot pepper sauce
- 2 tablespoons tomato paste
- 1 bunch green onion chopped
- 1/2 bunch parsley chopped
- 1 lemon juice
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
Instructions
- Cook 2 cups of red lentil in 6 cups of water until soft.
- Take it off the fire, add 1 cup of fine bulgur and teaspoon salt , cover the pan with a lid and let it sit until all the water absorbed and forms a soft doughy consistency. About 20-30 minutes.
- Meanwhile, saute the chopped onion with olive oil.
- Then add tomato paste, pepper paste, cumin and paprika, mix them all and cook for just few minutes more. Take off fire.
- Now add lemon juice mix well. (sometimes I use only half a lemon juice and add pomegranate juice or molasses/sauce for the other half)
- Now add this mixture into lentil and bulgur mixture as well as chopped green onions and chopped parsley.
- Mix all well, place in a serving dish with green salad leaves. (I use romaine lettuce) and use them as a vegetable wrap to serve with lentil koftes.
Recipe Notes
Feel free to add extra cumin, salt or red pepper paste if needed. I really like the taste of cumin, so I added another extra teaspoon. This also makes a good size batch that should last a few days.
I have a few other recipes that are Turkish as well. My White Bean Salad and Red Lentil Soup are two others.