Lentil kofte is made by cooking red lentils with fine bulgur, then kneading them with plenty of onion and spices. Meat-free and high in fiber, it is a popular appetizer for everyday meals and large gatherings. Shape it by hand and serve wrapped in lettuce leaves.
Cook the red lentils in two and a half 200 ml measures of water for 15 minutes, until tender.
Sprinkle the fine bulgur over the simmering lentils, turn off the heat, cover, and let it steam for 10 minutes.
Cook the onion in olive oil until softened. Add the tomato paste, red pepper flakes, and cumin; cook for 5 more minutes, then stir into the rested lentil-bulgur mixture.
Once the mixture has cooled slightly, add the scallions, parsley, and lemon juice and knead well. Shape into patties with your hands and serve wrapped in lettuce leaves.
Work with the mixture while it is warm; as it cools, it absorbs the oil and may start to crumble. Allergen: wheat (fine bulgur).
Harcı ılık haldeyken değil biraz daha sıcakken yoğurdum, tarifin uyardığı gibi elimde dağılmadan güzelce şekillendi. 25 dakikalık toplam pişirme süresi de tam bana yetti, akşam yemeği için hızlıca hazırladım.
Etsiz olmasına rağmen bulgur sayesinde çok doyurucu, kimyon kokusu da tam kararında olmuş.
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