Red Lentil Koftas
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.
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