Red Lentil Kofte

Contains 325 kcal and 12g of plant-based protein per serving; the high fiber content ensures long-lasting satiety.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (5 servings), not per serving.

• 250g red lentils (dried) · 891 kcal in the whole recipe
• 125g fine bulgur · 425 kcal in the whole recipe
• 1 onion · 40 kcal in the whole recipe
• 2 tbsp tomato paste · 31 kcal in the whole recipe
• 5 tsp olive oil · 221 kcal in the whole recipe
• 4 stalks green onions · 16 kcal in the whole recipe
• Cumin, red pepper flakes, salt, lemon

Method

1. Place 250 grams of red lentils and 3 cups of water into a large pot.

   

2. Turn the stove to medium heat and cook for about 15-20 minutes until the lentils are soft and have absorbed the water.

   

3. Remove the pot from the heat and add 125 grams of fine bulgur.

   

4. Cover the pot with a lid and let it sit for 20 minutes so the bulgur can swell.

   

5. Meanwhile, chop 1 onion into small cubes.

   

6. Pour 5 teaspoons of olive oil into a small pan and sauté the onions over medium heat until they turn pinkish.

   

7. Add 2 tablespoons of tomato paste to the pan and stir for 1-2 minutes until fragrant.

   

8. Pour the mixture from the pan into the pot with the lentils and bulgur.

   

9. Finely chop 4 stalks of green onions and add them to the pot along with the spices.

   

10. Knead all the ingredients thoroughly with your hands until well combined.

    

11. Take walnut-sized pieces from the mixture and squeeze them in your palm to shape them into ovals.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.