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Red Lentil Kofte (Vospov Kofte)
Description
You need a few simple ingredients to make this delishes kofte/kufte. Plus it’s healthy, full of protein, it’s perfect to make ahead of time to have as leftovers. There’s even a tomato cucumber salad recipe that goes perfectly with this dish.
Ingredients
Tomato Cucumber Salad
Instructions
- Place the lentils in a medium-large saucepan with 2 cups of water and bring it to a boil over high heat. Reduce the heat to medium-low and simmer. Skim the surface to remove any scum, and continue simmering for 30 minutes, the mixture should be a thick paste, If it isn’t yet, simmer up to ten minutes more, stirring in a splash of water if necessary to keep it stirrable. Remove from the heat and set aside to cool.
- While the lentils are cooking, place the bulgur in a small bowl, cover with 1 cup hot water and soak 10 minutes. Don’t over-soak, or the bulghur will get mushy; you want a bit of texture. Drain well and set aside.
- Also while the lentils are cooking, heat the oil, add the chopped red onion, reduce the heat to medium-low, and cook them just past the soft-and-translucent stage, until they’re starting to turn golden on the edges. Remove from the heat and set aside.
- Scrape the cooked lentils into a large mixing bowl. Add the bulgur, red onions, parsley, cumin, salt, pepper and use your hands to combine the ingredients thoroughly. Taste and adjust the seasoning. Set the mixture aside while you prepare the salad garnish.
- For the salad garnish, combine the cucumber, bell pepper, diced tomato, parsley leaves, lemon juice, salt, and sumac in a medium bowl. Taste and adjust the seasoning.
- Check the lentil-bulgur mixture for consistency, you want it to be stiff enough to be moldable, but not dry or crumbly, if it’s too dry, you can add a little water (knead in well to combine). If it’s too sticky, let it sit a few more minutes to dry out. Wet your hands and form the mixture into thumb-shaped forms, arrange them on a platter with the salad garnish in a small bowl in the center. Scatter chopped parsley over the kofte and serve.
Notes
- Truly great vegan dish, not only satisfactory, but also very healthy. Great dish during lent.