Fish Free Vegan Lentil Kofta
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!