A flavorful, plant-based classic made with lentils, fine burghul, spices, and fresh herbs—so good you won’t miss the meat.

I still remember the first time I tasted these incredibly flavorful patties. An Armenian friend shared some with me during Lent and called them their version of kibbeh nayyeh. I was instantly hooked.

At the time, I thought being a vegan “kibbeh”, it had to be bland—but this dish was anything but. It was rich, earthy, vibrant, and deeply satisfying. I even asked for some to take home so my mom could try them. She immediately called to ask for the recipe, and since then, this red lentil kofte has become a staple at every family gathering. It disappears faster than anything else on the table.

Why I Love This Recipe

• Vegan without compromise

• Made with just a few pantry staples

• Easy to prepare ahead

• Perfect as a party dish, mezze, or even as a sandwich spread

🥣 How to Make Red Lentil Kofte

Start by simmering red lentils in water until very soft and mushy. Then, while the lentils are still hot, stir in fine burghul and let it sit, covered, for about 20–25 minutes. The residual heat softens the burghul without needing to cook it separately.

While that’s resting, sauté diced onion in olive oil until very soft. Add cumin, Aleppo pepper, and (optionally) crushed red pepper flakes. Stir in tomato paste and red pepper paste and cook for just a minute or two. This warm spiced oil mixture gets poured over the lentils and burghul and then kneaded until everything comes together.

If you’ve never used red pepper paste before, this video by Meliz is a great intro. She explains how it’s used in traditional cooking and why it adds so much depth to dishes like this one.

Once cooled a bit, add chopped green onion and parsley. Shape into the traditional oval patties or bite-sized rounds, and serve on a bed of crisp lettuce.

If you love mezze dishes like this, you might also enjoy my halloumi fries or cheese sambousek—both crowd favorites.

🌯 Turn It Into a Sandwich

On a trip to Istanbul, I saw small carts selling vegetarian çiğ köfte, and the resemblance in taste and texture was uncanny. That’s when I realized: this recipe makes the perfect sandwich filling.

To make one, spread a thin layer of kofte onto soft flatbread. Add a drizzle of pomegranate molasses, a squeeze of lemon, some crunchy pickles, and crisp lettuce. Roll it up and enjoy one of the best vegan sandwiches ever. If your mixture feels too thick to spread, stir in a tablespoon of olive oil at a time until you reach a smoother texture.

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5 from 1 vote

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.

Course Appetizer, Side Dish, Snack

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

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 divided (or 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 medium pot, combine red lentils, 1 tsp salt, and water. Bring to a boil, then simmer uncovered over low heat for ~15 minutes, stirring occasionally, until soft and mushy.
• Remove from heat, stir in the burghul, cover, and let sit for 20–25 minutes until the burghul is tender.
• In a skillet, heat olive oil and sauté the onion over low heat until very soft (~5 mins).
• Stir in cumin, Aleppo pepper, remaining ½ tsp salt, and red pepper flakes (if using).
• Add tomato paste and red pepper paste, and cook for 2–3 minutes.
• Pour the hot onion mixture into the lentil-burghul mixture, then add lemon juice. Knead everything together until fully combined.
• Mix in green onions and parsley.
• Dampen your hands and form into small oval patties or walnut-sized balls.
• Serve on a bed of romaine or lettuce leaves.

Notes

Be sure to use fine burghul—coarse won’t soften properly.

Keeps well in the fridge for 3–4 days.

For sandwiches, spread onto thin flatbread and drizzle with pomegranate molasses, lemon juice, and toppings of your choice.