Best 2 Red Lentil Kofta Recipes
Feast your taste buds on a culinary journey to the vibrant land of Indian cuisine with our Red Lentil Kofta recipe. This delectable dish showcases the perfect balance of flavors, textures, and colors, making it a feast for both the eyes and the palate. Discover the secrets behind creating tender and flavorful koftas crafted from wholesome red lentils, complemented by a symphony of spices and herbs. Embark on this culinary adventure and learn the art of crafting this delightful vegetarian dish, perfect for any occasion.
In addition to the classic Red Lentil Kofta recipe, this article presents a collection of equally enticing variations that cater to diverse dietary preferences and culinary inclinations. Delight in the goodness of Quinoa Lentil Kofta, a protein-packed alternative that combines the goodness of lentils with the wholesome crunch of quinoa. Experience the richness of Sweet Potato Lentil Kofta, where the natural sweetness of sweet potatoes harmonizes perfectly with the savory lentil mixture. For those with a penchant for spicy delights, the Green Chili Lentil Kofta promises a tantalizing burst of flavors, while the Baked Lentil Kofta offers a healthier twist, featuring succulent koftas baked to perfection.
RED LENTIL KOFTA WITH SPINACH
These bite-size bulgur and lentil balls can be part of a mezze spread - an assortment of appetizers - or they can be served as a side dish.
Provided by Martha Rose Shulman
Categories appetizer, side dish
Time 1h15m
Yield 4 to 6 servings, about 30 kofta
Number Of Ingredients 12
Steps:
- Combine the red lentils, onion, garlic and water in a large saucepan and bring to a boil. Skim off any foam, reduce the heat, add salt to taste and simmer 30 minutes, or until the lentils are soft. Remove the onion half. Add the spinach and simmer for another minute, until it is wilted. Taste and adjust salt.
- Stir the bulgur into the pot, turn off the heat and cover. Let sit for 30 minutes, until the bulgur is tender and has absorbed all the liquid.
- Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and add the ground cumin and allspice. Stir for about 15 seconds, until fragrant, then stir into the lentil/bulgur/spinach mixture. Allow to cool, in the refrigerator if you're leaving for more than an hour.
- Moisten your hands with water and knead the mixture in the bowl for 3 to 5 minutes, or stir with a rubber spatula. Each time it begins to stick to your hands, moisten them again. For a spicier mixture, add 1/4 to 1/2 teaspoon Aleppo pepper. Taste and adjust salt.
- Moisten your hands and shape the mixture into walnut-size balls (about 1 inch). You'll have to moisten your hands again whenever the mixture begins to stick to them. Place on a platter, garnish with scallions, radishes, romaine lettuce leaves and lemon wedges, and serve, or chill for several hours. Serve cold or at room temperature.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 519 milligrams, Sugar 1 gram
MERCIMEK KOFTESI (LENTIL BALLS)
Provided by Joan Nathan
Categories dinner, appetizer
Time 1h
Yield About 40 lentil balls, 8 to 10 appetizer servings
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the lentils, 1/2 teaspoon salt and 4 cups of water. Bring to a boil and then simmer uncovered over low heat, stirring occasionally, until the lentils are soft and have absorbed most of the water, about 10 minutes. Stir in the bulgur and remove from the heat. Cover and set aside until the bulgur is very soft, 15 to 20 minutes.
- In a small skillet over low heat, heat the oil and add the onion, sautéing until soft, about 3 minutes. Add the tomato and pepper pastes and mix well. Remove from the heat and cool. Add cumin, crushed red pepper and black pepper. Season with salt to taste.
- Add the onion mixture to the lentil mixture and toss to mix. Add the scallions and parsley, mixing gently. Line a platter or individual serving plates with lettuce leaves. With dampened hands, form the lentil mixture into oval walnut-size balls, placing them on top of the lettuce. Serve immediately, or cover lightly and refrigerate up to one hour.
Nutrition Facts : @context http, Calories 73, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 3 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 53 milligrams, Sugar 0 grams
Tips:
- Soak the lentils for at least 30 minutes before cooking. This will help them to soften and cook more evenly.
- Use a food processor to grind the lentils. This will help to create a smooth and consistent texture for the koftas.
- Add some chopped vegetables to the kofta mixture. This will add flavor and texture to the koftas.
- Be careful not to overcook the koftas. They should be cooked through but still tender.
- Serve the koftas with a dipping sauce of your choice. This could be a yogurt sauce, a tomato sauce, or a mint sauce.
Conclusion:
Red lentil koftas are a delicious and healthy vegetarian dish that can be enjoyed by people of all ages. They are easy to make and can be served as an appetizer, main course, or side dish. With their high protein and fiber content, red lentil koftas are a great way to get your daily dose of nutrients. So next time you're looking for a healthy and delicious meal, give red lentil koftas a try!
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