Anti Inflammatory Vegan Lentil Kofta
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Learn more →Ingredients
4 servings
For the kofta
- 1 cup red lentils, rinsed
- ½ cup fine bulgur wheat
- 2 cups water
- 3 tbsp olive oil, divided
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper
- ½ tsp salt, plus more to taste
- ¼ cup fresh flat-leaf parsley, finely chopped
For the tahini sauce
- 2 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 garlic clove, minced
- 3–4 tbsp water
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- lemon wedges (optional)
Instructions
- 1
Combine the red lentils and 2 cups water in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and cook, stirring occasionally, until the lentils are completely soft and have absorbed all the water, about 12–14 minutes. The mixture should be thick and paste-like with no standing liquid. Remove from heat.
- 2
Stir the fine bulgur into the hot lentil mixture, cover the saucepan, and let stand off the heat for 15 minutes, until the bulgur has absorbed the residual steam and the mixture is firm enough to hold a shape when pressed.
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