RED LENTIL KOFTA WITH SPINACH
These bite-size bulgur and lentil balls can be part of a mezze spread - an assortment of appetizers - or they can be served as a side dish.
Provided by Martha Rose Shulman
Categories appetizer, side dish
Time 1h15m
Yield 4 to 6 servings, about 30 kofta
Number Of Ingredients 12
Steps:
- Combine the red lentils, onion, garlic and water in a large saucepan and bring to a boil. Skim off any foam, reduce the heat, add salt to taste and simmer 30 minutes, or until the lentils are soft. Remove the onion half. Add the spinach and simmer for another minute, until it is wilted. Taste and adjust salt.
- Stir the bulgur into the pot, turn off the heat and cover. Let sit for 30 minutes, until the bulgur is tender and has absorbed all the liquid.
- Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and add the ground cumin and allspice. Stir for about 15 seconds, until fragrant, then stir into the lentil/bulgur/spinach mixture. Allow to cool, in the refrigerator if you're leaving for more than an hour.
- Moisten your hands with water and knead the mixture in the bowl for 3 to 5 minutes, or stir with a rubber spatula. Each time it begins to stick to your hands, moisten them again. For a spicier mixture, add 1/4 to 1/2 teaspoon Aleppo pepper. Taste and adjust salt.
- Moisten your hands and shape the mixture into walnut-size balls (about 1 inch). You'll have to moisten your hands again whenever the mixture begins to stick to them. Place on a platter, garnish with scallions, radishes, romaine lettuce leaves and lemon wedges, and serve, or chill for several hours. Serve cold or at room temperature.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 519 milligrams, Sugar 1 gram
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Greg Love
[email protected]These lentil koftas are a delicious and healthy way to enjoy lentils.
Muhannad Aljanabi
[email protected]I love that this recipe is so versatile. You can add different spices or vegetables to change up the flavor.
Fazian Ali
[email protected]These koftas are perfect for a party appetizer. They're easy to make ahead of time and they're always a crowd-pleaser.
tugssaikhan tseveendorj
[email protected]I didn't have any spinach on hand, so I used kale instead. It worked just as well.
DizzêrBoy Tz
[email protected]These lentil koftas are a great way to use up leftover lentils. They're also a healthy and delicious meal.
mahlet birhanu
[email protected]Overall, I thought this was a good recipe. The koftas were tasty, and I liked the spinach sauce.
Anaita Gul
[email protected]The recipe was easy to follow, but the koftas took a little longer to cook than I expected.
RaTona Lahmon
[email protected]The koftas were a little dry for my taste. I think I would add more moisture next time, maybe by using a different type of lentil.
MH Mehedi
[email protected]These koftas are so flavorful and satisfying. I love the combination of lentils and spinach.
md karim Khan
[email protected]I love that this recipe is vegan. It's a great way to get more plant-based protein into my diet.
Jose Uresti
[email protected]These koftas were so easy to make! I was able to get them on the table in under an hour. They're perfect for a weeknight meal.
Protik Ray
[email protected]I'm not usually a fan of lentils, but these koftas were amazing! The spices really brought out the flavor of the lentils, and the spinach added a nice pop of color.
Cedrick Ngoetjana
[email protected]These lentil koftas were a hit at my dinner party! Everyone raved about how delicious they were. I especially liked the crispy outer layer and the soft, flavorful filling.
Aliyah Clifford
[email protected]My family loved this dish! The lentil koftas were delicious and flavorful, and the spinach added a nice touch of freshness. I will definitely be making this again!