Red Lentil Koftas - The Buddhist Chef

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Red Lentil Koftas

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Description

This Middle Eastern dish made with lentils is a must for anyone who loves exotic spices and flavours.  Served with a garden-fresh tomato salad, it’s a tasty combo that packs a lot of punch in a single plate! You are going to love these vegan and healthy Red Lentil Koftas!

Ingredients

1 cup coral lentils (200 g), rinsed and drained
2 1/2 cups water (625 ml)
1/2 cup bulgur (75 g), rinsed, drained and dried
1 onion, thinly sliced
3 tablespoons olive oil (45 mL)
1 tablespoon harissa sauce (15 mL)
1 tablespoon tomato paste (15 mL)
1 teaspoon ground cumin
1 teaspoon salt
2 teaspoons maple syrup (10 mL)
1/2 cup water (125 mL)
1/2 cup chopped parsley (125 mL)
Tomato Salad:
10 cherry tomatoes
1 tablespoon olive oil (15 mL)
1 tablespoon lemon juice (15 mL)
2 tablespoons chopped red onion (30 mL)
Handful of parsley
Salt and pepper to taste

Directions

1
In a large saucepan, combine lentils and water. Bring to a boil and simmer for 20 minutes. Remove from heat, immediately add bulgur,stir well, cover, and let sit 20 minutes.
2
Heat oil and sauté onion for 5 minutes.
3
Add harissa, tomato paste, cumin, salt, maple syrup, and water. Simmer for 5 minutes, or until all liquid is absorbed.
4
Stir in lentil and bulgur mixture. Add chopped parsley and season with salt and pepper. Mix well.
5
Refrigerate for 30 minutes.
6
Remove mixture from refrigerator. Using wet hands, form mixture into small balls and place on baking sheet.
7
Bake at 350°F (180°C) for 30 minutes.