Red lentil kofte

For 6 people
  • 125 g Bulgur
  • 200 g red lentils
  • 1 large onion
  • 8 EL Olive oil
  • 1 EL Tomato paste
  • 2 EL Turkish pepper paste (Biber Salçase)
  • 1 accumulated TL Cumin, ground
  • 1 heaped teaspoon of rose pepper
  • 1 Bundle Spring onions
  • 1 small lettuce
  • Salt
  • pepper
  • 1 EL lemon juice
  • lemon wedges
50 minutes
very easy
1.
Put bulgur on a sieve, washand drain well. Put the lentils and 600 ml of water in a saucepan. Cover and bring to the boil and cook over low heat for about 15 minutes until the lentils are very soft. Remove from heat, mix in bulgur. Cover and let stand for about 15 minutes. Peel and finely dice the onion
2.
Heat 2 tablespoons of oil in a pan, sauté the onion until soft. Add tomato paste, paprika paste, cumin and paprika powder and cook for approx. 2 minutes, stirring, until the mixture smells fragrant. Add to the lentil mixture, mix well and cover and leave to cool. Clean and wash the spring onions and cut into rings. Clean and wash the lettuce, pluck off the lettuce leaves
3.
Season to taste with salt, pepper and lemon juice. Knead the mixture well with your hands. If it is too dry, add a little more water. Roll about 30 balls out of the mixture, make a deep depression with your thumb. Arrange kofte on the lettuce leaves. Drizzle with 6 tablespoons of oil and sprinkle with spring onions. Serve with lemon wedges
4.
Preparation time approx. 50 minutes. Waiting time approx. 30 minutes
1 person approx.:
  • 310 kcal
  • 1300 kJ
  • 12 g protein
  • 14 g fat
  • 33 g carbohydrates

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