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Mercimek Kftesi Turkish Red Lentil Kofte

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Ingredients

Adjust Servings:
1 cup red lentil
2 cups water
1/2 cup fine bulgur
1 teaspoon sea salt
2 tablespoons olive oil
1 medium onion, chopped
1 teaspoon cumin
1 tablespoon tomato paste
1 - 2 teaspoon lemon juice (juice of half or whole lemon to your taste)
2 - 3 tablespoons fresh parsley (approx, divided)
1/4 cup green onion, chopped (about 4-5 green onions, white parts cut off)
7 curly lettuce leaves (like whole romaine or boston, need nice big ones)

Nutritional information

177.5
Calories
42 g
Calories From Fat
4.7 g
Total Fat
0.7 g
Saturated Fat
0 mg
Cholesterol
365.1 mg
Sodium
26.9 g
Carbs
5.6 g
Dietary Fiber
1.3 g
Sugars
8.8 g
Protein
157g
Serving Size

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Mercimek Kftesi Turkish Red Lentil Kofte

Features:
    Cuisine:

    I got this from the Almost Turkish food blog, looks yummy! I looove red lentils though I'll probably cheat and use rice, kasha, or barley since I tend to not keep bulgur around heh. This is a completely dairy-free recipe that is both vegan and kosher. I guess any kind of onion would work but I imagine a tangy red onion would compliment the lentils well, or sweet yellow for a nice complex flavor, but white will work just fine.

    • 75 min
    • Serves 7
    • Easy

    Ingredients

    Directions

    Share

    Mercimek Kftesi Turkish Red Lentil Kofte (Vegan), I got this from the Almost Turkish food blog, looks yummy! I looove red lentils though I’ll probably cheat and use rice, kasha, or barley since I tend to not keep bulgur around heh This is a completely dairy-free recipe that is both vegan and kosher I guess any kind of onion would work but I imagine a tangy red onion would compliment the lentils well, or sweet yellow for a nice complex flavor, but white will work just fine , I got this from the Almost Turkish food blog, looks yummy! I looove red lentils though I’ll probably cheat and use rice, kasha, or barley since I tend to not keep bulgur around heh This is a completely dairy-free recipe that is both vegan and kosher I guess any kind of onion would work but I imagine a tangy red onion would compliment the lentils well, or sweet yellow for a nice complex flavor, but white will work just fine


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    Steps

    1
    Done

    Boil the Lentils in the Water, Uncovered, Until They Soak Up Most of the Water, About 25-30 Minutes.

    2
    Done

    Add the Bulgar and Salt. Mix Once and Loosely Cover to Let the Bulgar Expand, Then Remove from the Heat and Let Rest on a Potholder About 10 Minutes to Let It Cool Off.

    3
    Done

    Heat the Olive Oil in a Frying Pan and Add the Chopped Onion and Cook Until Soft, About 10-15 Minutes.

    4
    Done

    Add the Tomato Paste and Cook Another 1-2 Minutes.

    5
    Done

    Add the Cumin and Remove Pan from Heat. Stir Once the Heat Is Off.

    6
    Done

    Add the Onion-Tomato Paste-Cumin Mixture to the Pot With Lentils and Bulgar, Which Should Be Cool by Now. Add a Few Shakes of Cayenne Pepper to Heat It Up If You Like.

    7
    Done

    Add Half of Your Parsley (about 1-1.5 Tablespoons Worth), the Green Onions, and Lemon Juice to the Pot, and Mix Well.

    8
    Done

    Take Pieces of the Kofte Out of the Pot and Form Them Into Kofte Shape. the Same Size and Shape as a Twinkie Works, Though Traditional Kofte Is About Half the Size of a Twinkie.

    9
    Done

    You Can Then Arrange the Lettuce Leaves on a Big Plate and Serve That Way, but the Real Deal Way to Eat Them Is Wrapping Each Kofte Up in a Lettuce Leaf.

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    Silas Martinez

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