Vegan Turkish Red Lentil Balls (Mercimekli Kofte) | Episode 450

11:04

SERVES: 5-6
PREP TIME: 30 MINS
COOK TIME: 10 MINS
TOTAL TIME: 40 MINS











Ingredients
  • 180g red lentils, rinsed and drained
  • 700 mL water
  • 170g bulgur
  • 100 mL olive oil or sunflower oil
  • 1 onion, very finely diced
  • 1 tbsp pepper paste (optional)
  • 2 tbsp tomato paste
  • 1/2 tsp black pepper
  • 1 tsp paprika powder
  • 1 tsp red pepper flakes (optional)
  • 1,5 tsp salt
  • pinch cumin
  • 2 tbsp pomegranate sauce or lemon juice
  • bunches parsley, leaves picked and coarsely chopped
  • Lettuce leaves to serve
Method

1. Place the red lentils and 1 litre water in a large saucepan and bring to the boil over high heat. Reduce the heat to medium, cover and simmer for 15-20 minutes or until the lentils are soft and are easily squashed. Add the bulgur and and stir together over medium heat for about 2 minutes. Cover and remove from the heat.

2. In a saucepan, heat the olive oil, saute the onions for about 2 minutes. Add the tomato and pepper paste. Heat for about 2 minutes more.

3. Stir together the lentil mixture and onion mixture. Add the chopped parsley, salt and pomegranate sauce or lemon juice. Stir or knead together. 

4. Roll into balls and serve with lettuce leaves. 










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