Red Lentil Kofte

Every year around this time, I get a sinus infection and I have to go on antibiotics. This year I took matters into my own hands and self-treated. It was a full-time job that included  tea tree oil in boiling water and inhaling the vapors, morning netti (sp?) pot, wasabi, and no dairy or wine (the sacrifice!) But I finally got rid of it.

When I lived in Massachusetts, the store down the street from me sold red lentil kofte, and I was obsessed with it. I think I finally recreated it. This was part of a larger vegan meal I made to help combat the sinus infection. I used to eat them with pita bread, but that obviously doesn’t happen anymore, so I had them on lentil crackers.

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  • 1 cup red lentils
  • 1/2 cup bulgur
  • 1/2 cup olive oil
  • 2 cups of water
  • 1 medium onion, very finely chopped
  • 1 tsp cumin
  • 2 tbsp tomato paste
  • ~1 tsp salt
  • juice of half of 1 lemon
  • 1/3 of a bunch of curly leaf parsley, finely chopped
  • 3-4 green onions, chopped, white parts only
  • Wash lentils and boil them in 2 cups of water until it almost soaks the water, keeping an eye on it. Remove from heat and add bulgur and salt. Mix once and cover to let the bulgur expand. Let it cool off.
  • Heat oil in a pan and add the onion (not the green one!) and cook until soft.
  • Add tomato paste and cook for another 1-2 minutes.
  • Add cumin and stir once you turn it off.
  • Add this to the lentils which should be cool by now.
  • Add half of finely chopped parsley, green onion, and lemon juice to the lentils. Mix all well.
  • Take walnut size pieces and give them ballish shape in your hands.
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This entry was posted in Appetizer, Lentils, Vegan. Bookmark the permalink.

1 Response to Red Lentil Kofte

  1. These sound great! We love vegan kofte! 🙂

    Like

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