Vegan Lentil Kofta
These little pan-fried cylinders are deeply spiced, golden on the outside, and satisfying in a way that makes you forget they're built entirely from pantry staples. Red lentils and fine bulgur wheat form the base, cooked down and pulsed together with sautéed onion, garlic, cumin, coriander, smoked paprika, cinnamon, and a touch of cayenne — the kind of spice blend that fills your kitchen with an irresistible aroma before the kofta even hits the pan. Everything in this recipe is naturally free from animal products, so there's no swapping or substituting required; it just works as written. The tahini sauce — whisked together with fresh lemon juice, garlic, and a little water until silky and pourable — ties the whole plate together with a nutty, bright finish. A brief chill in the fridge helps the mixture firm up so the kofta hold their shape beautifully during pan-frying, giving you that deep golden crust without falling apart. This recipe makes four servings, so it's a solid weeknight dinner or a shareable appetizer that disappears fast.
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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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