Recipe For Red Lentil Kofta
Red Lentil Kofte(Vospov Kofte) is aveganMiddle Eastern dish made of red lentils, bulgur, and sauteed onion. It’s not onlyeasyto make, but so fresh and delicious especially when topped with colorful chopped salad.
This completely vegan and absolutely delicious Armenian recipe is not only easy to make, but approachable for those unfamiliar with Middle Eastern cuisine. This recipe uses red lentils, which are a bit different than green or brown lentils.
Red lentils become completely mushy when you cook them, but that’s the point for this dish. You actually don’t want them to retain their shape.
Lentil Kofta With Orzo & Feta Recipe
The whole mixture combines with olive oil, onions, fine bulgur wheat and seasonings to form heavenly morsels. Some people use melted butter for these traditional koftes, but we prefer the flavor and lightness of the olive oil instead.
You won’t miss the meat at all in these vegetarian koftes. And to top it all off, you serve red lentil kofte with a fresh veggie salad. You can serve it on the side, although I prefer to mash my koftes on my plate with a fork, and top with the salad instead. This way the flavor of the salad and the acid from the dressing soaks into the vospov kofte mixture. It tastes out of this world!
Another reason red lentil kofte is so great is that it’s a super easy lunch the next day. You don’t need to reheat the leftovers. You can eat them right out of the refrigerator.
Spiced Red Lentil Kofte
If you’re packing a lunch, this saves you from having to think about reheating it. Just put the salad in a separate small container, and then dump it over the leftover kofte when you’re ready to eat.
Start out by making the salad. Dice up some green Italian pepper, cucumber, and tomatoes into ¼-inch pieces. Combine these fresh veggies with scallions, fresh parsley, lemon juice, and seasonings.
Sumacis an optional spice, but I highly recommend it. It has a tart, lemony flavor, and a bright purple color. It’s a very authentic addition to many Middle Eastern recipes.
Red Lentil Coconut Dahl
Next, prepare the mixture from which you’ll form your koftes. In a large pot combine the red lentils with water and bring to a boil (PHOTO 1). Reduce the heat and simmer, partially covered, until the lentils are tender. This mixture will be very liquidy. Season with a bit of salt (PHOTO 2).
Meanwhile, heat up extra-virgin olive oil in a skillet over medium heat. You may be tempted to reduce the amount of oil in the kofte recipe. DON'T DO IT! Your koftes will turn out dry. Add chopped onions, and cook until the onions are soft and translucent (PHOTOS 3-4).
To the pot of liquidy lentils, add the bulgur and give it a stir (PHOTO 5). Then add the cooked onions (PHOTO 6).
Vospov Kofte (red Lentil Kofte)
Mix until thoroughly combined, cover, and let the mixture rest until the bulgur has absorbed the excess liquid. It should be completely tender when you give it a taste (PHOTOS 7-8).
Give it a good stir, and then add some chopped scallions, along with more salt and pepper (PHOTOS 9-10). Set aside until the mixture is cool enough to handle.
Now you’re ready to shape your koftes! You can do this by hand or with a large ice cream scoop with a trigger. Shaping by hand is most traditional, but the ice cream scoop method is a great shortcut! It yields perfectly uniform mounds.
Red Lentil Kofte Recipe On Food52
To shape the kofte by hand, set up a bowl with warm water beside the pot, dip your hands in the water and grab a small handful of lentil mixture. Form it into a ball and then lightly begin to make a fist with your hand to make it a bit more oblong (but not completely flat) and leave finger imprints on one side. Place on a serving dish, dip your hands in warm water and repeat the process to form more koftes.
Garnish the red lentil koftes with a sprinkle of paprika, more of the chopped scallions and parsley, and serve with the salad on the side.
You may eat the salad in a bowl on the side with a spoon, or press a few vospov koftes flat on a plate and spoon salad over the top. That’s how I like to do it!
Red Lentil Kofta With Spinach Recipe
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Red Lentil Kofte is a vegan Middle Eastern dish made of red lentils, bulgur, and sauteed onion. It's not only easy to make, but so fresh and delicious especially when topped with colorful chopped salad.
Lentil & Vegetable Kefta {vegan, Grain Free, High Protein}
Calories: 517 kcal | Carbohydrates: 66 g | Protein: 19 g | Fat: 21 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 15 g | Sodium: 1018 mg | Potassium: 480 mg | Fiber: 17 g | Sugar: 8 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*Have you got a bag of red lentils sitting in the back of your pantry and can’t quite figure out what to do with them? Then this recipe is for you. And even if you haven’t got red lentils on hand, may I suggest you grab some, because I know you won’t regret making these delicious koftas.
They’re similar to falafel (Middle Eastern chickpea fritters), except they’re made with red lentils instead of chickpeas. The soaked lentils are blended with a simple combination of seasonings so they don’t overpower whatever you serve them with. The mixture is then shaped into small patties and pan-fried.
Easy Red Lentil Patties (vegan, Gluten Free)
They’re perfect served as meze with tzatziki or tahini sauce for dipping. Or you can use them as you would falafel, stuffed in pita bread with crisp salad vegetables. But that’s just the beginning. The red lentil mixture also makes excellent veggie burger patties because it firms up as it cooks and the texture becomes almost ‘meaty’.
We’ve also formed the red lentil mixture into walnut-size balls, which we place on a baking tray and brush with olive oil, then bake in a preheated 400°F/200°C oven for 20 minutes, flipping halfway through. They make a great alternative to meatballs, and we add them to Mediterranean-style stews and sauces, including a yummy version of spaghetti and meatballs, with the oven-baked lentil balls tossed in a rich tomato Bolognese sauce.
And we’ve made really tasty Indian-style koftas based on a similar red lentil mixture, except we mix the lentils with ground coriander, cumin, turmeric and chili to season instead of dried oregano and tomato paste, and we replace the parsley with cilantro (fresh coriander). Formed into small patties, and either pan-fried or oven-baked, they can be added to Indian curries, or served as an appetizer with raita (Indian yogurt and cucumber sauce).
Red Lentil Kofta (healthy!)
The red lentil mixture keeps in the fridge, covered for up to 5 days, so you don’t have to cook it all at once. It also freezes well — just defrost overnight in the fridge before using.
UPDATE: Our Red Lentil Kofta recipe has gone viral on social media over the last few months, and it's great to see so many of you cooking them up and enjoying them! Here are some of our favorite kofta photos that you have shared...
Mouthwatering little pan-fried patties made with red lentils, onion and garlic, and seasoned with oregano and fresh parsley. Perfect served as an appetizer with tzatziki or tahini sauce for dipping, added to stews, or stuffed into pita bread with crisp salad veggies. The kofta mixture can also be used to make delicious meatless burger patties.
Lentil Koftas With Madras Sauce
SOAK the red lentils for two hours in plenty of cold water, covered (the dried lentils will swell to around 3 cups worth of soaked lentils). DRAIN the lentils thoroughly and place in a food processor. ADD the onion, garlic, parsley, oregano, tomato paste, salt and pepper. PULSE until the ingredients are well combined and the mixture holds together, making sure not to over-process because you don't want a paste. HEAT 2 tablespoons of olive oil in a large frying pan over medium heat. (Please note: it’s very important you get the oil hot to prevent any sticking.) FORM 24 golf ball-size spoonfuls of the mixture (about 1 heaped tablespoon each) and flatten slightly with the palm of your hand. COOK 12 of the koftas for 4 minutes on each side. REPEAT the process with the remaining 2 tablespoons of olive oil and 12 koftas.
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