Red Lentil Koftas - Karmir Vospov Bojhojh
Spice infused and onion dabbed red lentil koftas are a vegan-friendly finger food that is light and substantial.
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Ingredients
Lentil Kofta
- 1 cup Red lentils
- ½ cup Bulgur Wheat
- 2 cups water
- 4 tablespoons Olive oil
- 1 onion
- 1 teaspoon Cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- 1 Tomato
- 1 Cucumber
- 2-3 Scallions
- Parsley
- salt
- 1 Lettuce
Instructions
Make Red Lentil Koftas
- Wash and drain the red lentils.
- Pour 2 cups of boiling water into a medium saucepan, add washed and drained lentils, season with salt. Cook for 15-20 minutes until the lentils break open and almost fall apart.
- Add the fine bulgur wheat, give it a stir, cover, and cook for another 2-3 minutes and turn the heat off.
- While the lentils cook, sauté the chopped and diced onions in oil over medium heat until deep golden brown.
- Transfer the cooked lentil-bulgur mixture into a large bowl add the fried onions and start mixing well.
- In a large bowl combine the cooked lentil-bulgur with fried onions and mix well.
- Add the seasoning of cumin, pepper, and paprika. Knead the paste by hand (like kneading dough) until everything looks homogenized and well combined. Taste and adjust the seasoning if needed. Put into a fridge to chill.
- Take the ready lentil mixture from the fridge and divide them into walnut size balls. Roll them into an oblong cylinder and give a squeeze in your palm to have a finger impression on it.
Making the Garnish
- Dice the tomatoes and cucumbers. Put them in a bowl. Chop the parsley and scallions. Add them to the diced tomatoes.
- Arrange the lettuce leaves on a platter, nestle the lentil kofta inside, and top them with tomato/cucumber and parsley/scallion garnish
Forming the Lentil Koftas
- Take the ready lentil mixture from the fridge and divide them into walnut size balls. Roll them into an oblong cylinder and give them a squeeze in your palm (to leave an impression with your fingers.)
- Arrange the lettuce leaves on a platter, nestle the lentil kofta inside, and top them with tomato/cucumber and parsley/scallion garnish.
Servings: 9
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