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Turkish · Snacks

Lentil Kofte

VegMedium

Diet: Veg · Vegan · High-protein

Lentil Kofte is a Turkish dish. Bulgur absorbs the remaining lentil cooking liquid.

Prep
25 min
Cook
25 min
Rest, soak, marinate or chill
30 min
Total
80 min
Servings
6
Difficulty
Medium
Cuisine
Turkish
Course
Snacks

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Lentil Kofte.
Representative photograph of Lentil Kofte. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Lentils

Base

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; rolling pin; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Cook · About 20 min

  1. Simmer lentils and water from 200 g red lentils, 600 ml water, 150 g fine bulgur 20 minutes until very soft with little liquid. Stir in bulgur, cover and stand 20 minutes.

    Check: Look for this result: very soft with little liquid.

Base · About 8 min

  1. Cook 40 ml olive oil, 150 g onion, chopped, 30 g tomato paste, 1 tsp cumin, 1 tsp paprika, ¾ tsp salt in its oil 8 minutes; mix into lentils.

Shape · About 8 min

  1. Cool enough to handle, add 30 g parsley, 40 g spring onions, 40 ml lemon juice and knead gently. Shape small oval patties; serve without further cooking.

Tips

  • Bulgur absorbs the remaining lentil cooking liquid.
  • Judge Lentil Kofte by the texture and doneness signs in its steps. Your pan and heat affect how long Lentil Kofte takes to cook.

Substitutions

  • Use mild pepper paste for half the tomato paste.

Storage

  • Get perishable Lentil Kofte into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Lentil Kofte within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Lentil Kofte to 74°C / 165°F, stirring or turning it for even heating. When Lentil Kofte is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Lentil Kofte one day ahead. For Lentil Kofte, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Lentil Kofte on the day of serving.

FAQ

What matters most when making Lentil Kofte?

Bulgur absorbs the remaining lentil cooking liquid.

What can I substitute in Lentil Kofte?

Use mild pepper paste for half the tomato paste.

Can I prepare Lentil Kofte ahead?

Prepare the measured ingredients for Lentil Kofte one day ahead. For Lentil Kofte, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Lentil Kofte on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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