Lentil “Koftes” with Mom
My mom and dad were just here for a few weeks, helping out with the kiddies (hello, trip to Positano!) and just hangin with us. Before my mom left, amidst packing and getting in as much grand-children time as possible, she somehow made the time to whip up this amazing plant-based Turkish dish. We had them for lunch yesterday and today (ok, and dinner today too) – they make the perfect picnic dish! Delicious, filling and super energizing – love them wrapped up with romaine lettuce leaves and served with tomatoes. Yum! THANK YOU MOM & DAD! WE LOVE & MISS YOU!! Here’s the recipe – will be a keeper chez judy!
- 1 cup red lentils
- 2 cups bulgur (fine, ‘koftelik’ bulgur)
- 1 litre water
- 1.5 tbsp tomato paste
- 1.5 tbsp roasted red pepper paste
- 2 onions, finely chopped (I pulse them in the Vitamix, they need to be pretty small)
- parsley, finely chopped
- red pepper flakes, to taste
- 1/2 tsp cumin powder
- 1 spring onion, finely sliced (I discard the green part)
- salt/ pepper, to taste
Add the red lentils to 1 litre of water, cook uncovered around 20-30 min – until lentils are done. There should be a lot of water left in the pot.
Pour the dry bulgur into a large dish. Add the cooked lentils/ water over the bulgur. Mix together with wooden spoon (heavy enough to mix it well.) Put a lid on and set aside.
Next, make the tomato/ pepper mixture. Sauté the onions in a large pan with some olive oil. Add the tomato paste and red pepper paste. Add your spices – salt, black pepper, red pepper flakes and cumin. Sauté another 5 min., then add 1/2 cup of hot water. Cook another 5 min.
Your lentil/ bulgar mix should have been sitting for around 20 min now – double check that the bulgur is cooked through.
Add your tomato/ pepper mixture to your lentil/ burger base. Mix the two together with wooden spoon, making sure the tomato/ pepper paste is evenly spread in the mixture. Close the lid, let it sit another 10-15 min.
Once the temperature cools a little, mix it with your hands and knead it a bit – it will feel like dough. Add the remaining raw ingredients – chopped parsley and green onion – and mix well.
Form little patties. This is a great time to get your kids involved! Get them rolling and kneading and making little shapes – get creative!
Refridgerate koftes for a few hours. Serve chilled together with romaine lettuce leaves for a delicious, plant-based wrap! Love the crunchiness of the romaine leaves with the soft chewiness of the koftes. I like to add some sliced tomatoes in there too, especially since they’re in season and so freaking amazing right now. Enjoy!