Vegan Red Lentil Kofte

YIELD

30 mins

PREP TIME

20 mins

BAKE TIME

1 hr, 10 mins

TOTAL TIME

Ingredients

Ingredients for the kofte:
	•	1 cup Anthony’s Goods Split Red Lentils
	•	3 cups water
	•	2 tsp salt
	•	1 yellow onion, chopped
	•	¼ cup olive oil
	•	1 cup bulgur wheat
	•	3 green onions, chopped
	•	¼ cup parsley, chopped
	•	1 tsp cumin
	•	1 tsp paprika
	•	½ tsp ground black pepper

Ingredients for the tomato salad:
	•	4 roma tomatoes, diced
	•	½ green pepper, diced
	•	2 green onions, diced
	•	¼ cup parsley, chopped
	•	Juice of 1 lemon
	•	2 tbsp olive oil
	•	1 tsp paprika
	•	1 tsp ground sumac
	•	Salt and pepper to taste

Instructions

This vegan red lentil kofte is a popular dish in several Middle Eastern cultures. The hand-shaped morsels pair perfectly with a tomato-sumac salad for a light and refreshing meal. 

1. Chop and combine all of the salad ingredients in a medium bowl and set aside.

2. In a large pot, add the split red lentil and the water. Bring to a boil, then lower to a simmer and cook for 5-10 minutes, until the lentils are soft. Remove the pot from the heat, stir in the salt and set aside.

3. Heat the olive oil in a large pan and sauté the onions until translucent. Stir the bulgur wheat into the lentils and then add the onions. Stir everything together, cover the pot and let the mixture rest for 20 mins, until the bulgur softens.

4. Add the cumin, paprika and ground black pepper to the pot and stir. Once it has cooked, shape the kofte in the palm of your hand, one handful at a time and set in a platter. Sprinkle with chopped green onions and parsley. 

5. Serve alongside the tomato-sumac salad for a refreshing meal.

LEARN TO MAKE IT

LATEST RECIPES

Gluten Free Maple Pecan Scones

Maple syrup and buttery pecans join forces to make the perfect autumn scone.

Creamy Chickpea, Leek and Potato Soup

Creamy and comforting, this vegan and dairy free soup is a fall and winter staple.

Roasted Fall Vegetable and Quinoa Bowl

A Korean-inspired sauce gives this fall veggie and quinoa bowl layers of complex flavors, including a subtle kick from Gochujang.

Mixed Berry Custard

While this isn’t your classic custard, this baked coconut yogurt and egg-based treat has a custard-y texture and makes a great breakfast or dessert.

View All