7 Steps to Make Restaurant-Quality Red Lentil Kofta at Home

Red lentil kofta, also known as mercimek köftesi, is a flavorful and healthy vegetarian dish originating from Turkey. These little bites are packed with protein, fiber, and aromatic spices, making them a satisfying meal or appetizer. Unlike traditional meat-based kofta, red lentil kofta is naturally vegan and gluten-free, making it a great option for those with dietary restrictions. In this recipe, I’ll show you how to make these delicious kofta with simple ingredients and easy-to-follow steps.

Quick Information

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Difficulty Level: Easy
• Servings: 4-6
• Calories: Approximately 250 per serving

Ingredients You’ll Need

• 1 cup red lentils, rinsed
• 2 cups water
• 1 cup fine bulgur
• 1 large onion, finely chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon cumin
• 1 teaspoon red pepper flakes (adjust to taste)
• 1/2 teaspoon allspice
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• Salt and black pepper to taste
• Lettuce leaves, for serving
• Lemon wedges, for serving

Equipment Needed

• Medium saucepan
• Large mixing bowl
• Frying pan or skillet
• Measuring cups and spoons
• Chopping board
• Knife

Step-by-Step Instructions

1. Cook the Lentils: In a medium saucepan, combine the rinsed red lentils and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the lentils are very soft and most of the water has been absorbed.
2. Add Bulgur: Remove the saucepan from the heat and stir in the fine bulgur. Cover and let it sit for 15 minutes to allow the bulgur to absorb the remaining moisture and soften.
3. Sauté the Aromatics: While the lentil mixture is resting, heat the olive oil in a frying pan over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Combine the Mixtures: Add the sautéed onion and garlic to the lentil and bulgur mixture. Stir in the tomato paste, cumin, red pepper flakes, allspice, salt, and black pepper. Mix well until everything is evenly combined.
5. Incorporate Fresh Herbs: Add the chopped fresh parsley and mint to the mixture. Mix gently until the herbs are evenly distributed.
6. Shape the Kofta: Take about 1-2 tablespoons of the mixture and shape it into small, oval-shaped kofta. Slightly flatten each kofta with your hands.
7. Serve: Arrange lettuce leaves on a serving platter. Place the red lentil kofta on top of the lettuce. Serve with lemon wedges.

Pro Tips for Success

• Lentil Consistency: Make sure the red lentils are very soft and have absorbed most of the water before adding the bulgur. This will help the kofta hold their shape.
• Spice Adjustment: Adjust the amount of red pepper flakes to your preference. If you don’t like spicy food, you can omit them altogether.
• Resting Time: Allowing the bulgur to properly absorb the moisture is crucial for the texture of the kofta. Don’t skip the 15-minute resting period.
• Make Ahead: The lentil mixture can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Shape the kofta just before serving.
• Gluten-Free Option: Ensure the bulgur you use is certified gluten-free if needed.

How to Serve and Present

Serve the red lentil kofta at room temperature or slightly chilled. Arrange them on a platter lined with fresh lettuce leaves for a visually appealing presentation. Garnish with extra chopped parsley or mint, and serve with lemon wedges for squeezing over the kofta. They are traditionally served as part of a meze platter or as a light lunch or snack.

Variations to Try

• Spicy Version: Add more red pepper flakes or a pinch of cayenne pepper to the mixture for a spicier kick.
• Nutty Version: Mix in 1/4 cup of finely chopped walnuts or pistachios for added texture and flavor.
• Tomato Sauce: Serve the kofta with a simple tomato sauce for a richer flavor.

FAQ Section

• Q: Can I use a different type of lentil?
  A: Red lentils work best for this recipe because they cook quickly and become very soft. Other lentils may not provide the same texture.
• Q: Can I bake the kofta instead of shaping them?
  A: These are traditionally not baked, but you may be able to bake them at 375°F (190°C) for about 20 minutes.
• Q: How long can I store leftovers?
  A: Leftover red lentil kofta can be stored in an airtight container in the refrigerator for up to 3 days.
• Q: Can I freeze the kofta?
  A: It is not recommended to freeze the kofta, as the texture may change upon thawing.
• Q: What can I serve with red lentil kofta?
  A: Red lentil kofta pairs well with yogurt dips, hummus, pita bread, and a variety of fresh vegetables.

Conclusion

Making red lentil kofta at home is a simple and rewarding culinary experience. With just a few steps and readily available ingredients, you can create a delicious and healthy dish that’s perfect for any occasion. Now that you’ve learned how to make this Turkish delight, it’s time to try it for yourself! Share your results in the comments! You might also enjoy our recipes for Turkish lentil soup (Mercimek Corbasi) or stuffed grape leaves (Dolma).