LENTIL KOFTES-Mercimekli Kofte

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This VEGETARIAN KOFTE is best eaten warm on a bed of lettuce or rocket leaves, it is also good as a cold appetizer straight from the fridge. Serves 2

• 100 gr red split lentils
• 500 ml water
• 1 red onion, chopped
• 2 cloves of garlic, chopped( optional )
• 1 tbsp olive oil
• 2 tsp tomato puree
• bunch of chopped fresh herbs or 1 tsp dried herbs
• Sprinkle of cumin powder, paprika, chilli powder and salt
• Juice of half a lemon
• 50 g FINE bulgur ( fine bulgar wheat )

METHOD

Wash the lentils, put in the pan with  1 pint/ 500ml water.  Add onion, garlic, oil and bring it to boil. Then simmer for 1o -12 minutes with the lid on, tilted. Add the spices, tomato puree, herbs, lemon juice and bulgur. Mix it and cook it all together further 2 minutes or until all the water has absorbed. Turn the heat off, cover the pan with the lid tight and let it stand for 15- 20 minutes until it is just warm. Take a tea spoonful of the mixture and shape it like little koftes ,when it is warm enough to handle. 

 

NOTE= Bulgur wheat will  soak up all the liquid and it should be mushy consistency.

I have tried this dish with 1 tsp of olive oil, it was equally delicious. So it great as a slimmer food too.