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 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.