Rye Free Vegan Lentil Kofta

Total time1 hr 15 min

Prep time25 min

Cook time20 min

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Ingredients

4 servings

For the kofta

1 cup red lentils, rinsed
½ cup fine bulgur wheat
2 cups water
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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