Red Lentil Carrot Kofte Recipes

RED LENTIL KOFTA WITH SPINACH

Steps:

• Combine the red lentils, onion, garlic and water in a large saucepan and bring to a boil. Skim off any foam, reduce the heat, add salt to taste and simmer 30 minutes, or until the lentils are soft. Remove the onion half. Add the spinach and simmer for another minute, until it is wilted. Taste and adjust salt.
• Stir the bulgur into the pot, turn off the heat and cover. Let sit for 30 minutes, until the bulgur is tender and has absorbed all the liquid.
• Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and add the ground cumin and allspice. Stir for about 15 seconds, until fragrant, then stir into the lentil/bulgur/spinach mixture. Allow to cool, in the refrigerator if you're leaving for more than an hour.
• Moisten your hands with water and knead the mixture in the bowl for 3 to 5 minutes, or stir with a rubber spatula. Each time it begins to stick to your hands, moisten them again. For a spicier mixture, add 1/4 to 1/2 teaspoon Aleppo pepper. Taste and adjust salt.
• Moisten your hands and shape the mixture into walnut-size balls (about 1 inch). You'll have to moisten your hands again whenever the mixture begins to stick to them. Place on a platter, garnish with scallions, radishes, romaine lettuce leaves and lemon wedges, and serve, or chill for several hours. Serve cold or at room temperature.

ROASTED CARROT AND RED LENTIL RAGOUT

Steps:

• Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in 1/4-inch dice.
• Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice, or as a thick soup.

RED LENTIL & CARROT KOFTE

Steps:

• Tahini Sauce mix tahini with 75ml water, juice of half lemon, one garlic clove, pepper and 2tbsp olive oil. Get it as thick as double cream by adding water as necessary. Lentils bring lentils to boil in 250ml water, reduce heart and simmer for twenty minutes, covered, until completely soft. Remove from heat and stir in bulgar. Leave for twenty minutes, covered, so grains can plump. Cook carrots with sugar and pepper in the carrot juice, or water. When completely soft, drain, mash and mix with lentils. sauté onion until completely soft. Add cumin, paprika and remaining garlic and cook for a further two minutes. Sir in pepper paste and tomato purée. Cook for another thirty seconds. Stir into lentils. Mix in juice of one lemon, half the coriander, seasoning and two tbsp olive oil. Shape into balls, about the size of half a walnut. Indentation in one side for the pomegranate. The remaining coriander mixes with the salad leaves and is tossed with the last of the lemon juice and olive oil. Put on a serving plate, place koftes on top and drizzle with tahini.