Turkish-Style Red Lentil Köfte
Ingredients
- 300 g red lentils
- 150 g fine bulgur wheat
- 1 onion
- 2 tbsp tomato purée
- 2 tsp ground cumin
- 1 tsp chilli flakes
- 30 g fresh flat-leaf parsley
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 495 kcal
- Protein
- 23.9 g
- Carbohydrate
- 68.1 g
- of which sugars
- 4.4 g
- Fat
- 12.1 g
- of which saturates
- 1.7 g
- Fibre
- 12.3 g
- Salt
- 0.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Simmer the red lentils in 700ml water for 15 minutes until very soft and the water is mostly absorbed. Remove from the heat.
- 2
Stir the bulgur wheat directly into the hot lentils, cover and leave for 15 minutes to absorb the steam and soften.
- 3
Finely dice the onion and fry in olive oil for 8 minutes until golden. Stir in the tomato purée, cumin and chilli flakes.
- 4
Mix the onion mixture into the lentil and bulgur base. Chop and fold in the parsley. Season generously with salt.
- 5
Once cool enough to handle, shape into small oval patties. Serve at room temperature with crisp lettuce leaves and lemon wedges.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.