1. Homepage
  2. Appetizers
  3. Red Lentil Koftas

Red Lentil Koftas





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!


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


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.
Heat oil and sauté onion for 5 minutes.
Add harissa, tomato paste, cumin, salt, maple syrup, and water. Simmer for 5 minutes, or until all liquid is absorbed.
Stir in lentil and bulgur mixture. Add chopped parsley and season with salt and pepper. Mix well.
Refrigerate for 30 minutes.
Remove mixture from refrigerator. Using wet hands, form mixture into small balls and place on baking sheet.
Bake at 350°F (180°C) for 30 minutes.