Red Lentil Kofte (Vospov Kofte)
User Reviews
4.8
-
Prep Time
30 mins
-
Cook Time
25 mins
-
Resting Time
40 mins
-
Total Time
1 hr 35 mins
-
Servings
4 servings (about 16 to 18 koftes)
-
Calories
517 kcal
-
Course
Main Course
-
Cuisine
Middle Eastern, Armenian
Red Lentil Kofte (Vospov Kofte)
Description
This Red Lentil Kofte recipe starts by simmering red lentils until very tender and slightly liquidy. Salt is added during cooking for seasoning. Onion is sautéed in olive oil until translucent, adding depth of flavor. Bulgur wheat and cooked onions are then mixed into the lentils, which are left to absorb the liquid until soft and cohesive.
The mixture is kneaded to develop a uniform texture, then combined with scallions, parsley, and seasonings to form into shaped koftes. A fresh salad of diced tomato, cucumber, cubanelle pepper, scallions, and parsley dressed in lemon juice, olive oil, kosher salt, paprika, and optional sumac is served alongside, providing a bright and juicy contrast.
These kofte can be eaten warm, at room temperature, or cold, making them versatile for meals and leftovers. Due to their delicate texture, oil content is important for moistness, and the use of kosher salt rather than table salt keeps saltiness balanced. The dish is satisfying as a light lunch or appetizer served with the salad.
Ingredients
Salad:
- 2 tomato ¼-inch diced (about 1 ½ cups, medium, or 4 plum tomatoes
- 1 cucumber peeled and ¼-inch diced (about 1 cup)
- 1 cubanelle pepper ¼-inch diced (about ¾ cup, green Italian pepper
- 4 scallions thinly sliced
- ⅓ cup parsley finely chopped
- ¼ cup lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 1 teaspoon paprika
- 1 teaspoon sumac (optional)
- black pepper freshly ground
Kofte:
- 1 cup red lentils picked over for stones and rinsed
- 3 cups water
- 4 teaspoons kosher salt
- ¼ cup extra-virgin olive oil
- 1 ½ cups onion finely chopped
- 1 cup bulgur cracked wheat, grade #1, fine
- 3 scallions thinly sliced
- black pepper freshly ground
- paprika (optional for garnish)
- 1 tablespoon parsley finely chopped
Instructions
- For the salad, mix together all the ingredients and set aside until ready to serve. The salad should be very juicy.
- In a large pot combine the lentils and the water. Bring to a boil over high heat. Reduce heat and simmer partially covered for about 15 to 20 minutes or until the lentils are very tender. The mixture will still have a lot of liquid. Season with 1 ½ teaspoons kosher salt.
- Meanwhile, heat the olive oil in a skillet over medium heat and add the onion. Cook until soft and translucent, about 7 minutes, and remove from heat.
- To the pot of lentils, add the bulgur and give it a stir. Then add the cooked onions. Mix, cover, and set aside for about 20 to 25 minutes or more until the bulgur wheat has absorbed the excess liquid and is nice and tender. If the mixture still has a crunch, cover it and let it continue to absorb until it is completely soft.
- When the mixture is finally the right texture, use a wooden spoon to knead the mixture. Mix in half the scallions, reserving the rest for garnish. Add 2 ½ teaspoons of kosher salt and black pepper to taste. Mix thoroughly, then taste and adjust seasoning further if necessary. Set the mixture aside until it's cool enough to handle and shape.
- To shape the kofte, set up a bowl with warm water beside the pot, dip your hands in the water and grab a small handful of lentil mixture. Form it into a ball and then lightly begin to make a fist with your hand to make it a bit more oblong (but not completely flat) and leave finger imprints on one side. Place on a serving dish, dip your hands in warm water and repeat the process until all of the lentil mixture has been used to form koftes.
- Alternatively, use an ice cream scoop with a trigger to portion and shape the koftes, arranging the scoops in a single layer on a serving dish.
- Garnish by dusting with paprika (optional), and then top with the remaining scallions and the parsley, and serve with the salad as an accompaniment.
Notes
- Do not reduce the olive oil in the kofte, as this impacts texture and moistness.
- Use kosher salt for seasoning; if using table salt, reduce the quantity accordingly to avoid oversalting.
- The kofte can be served warm, at room temperature, or cold, making leftovers convenient without reheating.
- Use a large ice cream scoop to shape the kofte uniformly and easily.
- Doubling the recipe is common and works well to provide more servings and variety in shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (about 16 to 18 koftes)
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 66g | 22% |
| Protein | 19g | 38% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Sodium | 1018mg | 42% |
| Potassium | 480mg | 10% |
| Fiber | 17g | 68% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
