Red Lentil Kofta With Spinach
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup red lentils, rinsed
- ½onion
- 2garlic cloves, minced
- 3cups water
- Salt to taste
- 112-ounce bunch spinach, stemmed, cleaned and roughly chopped, or 1 6-ounce bag baby spinach, stems removed, roughly chopped
- ⅔cup fine or medium (No. 1 or No. 2) bulgur
- 2tablespoons extra virgin olive oil
- 1teaspoon cumin seeds, toasted and ground
- ½teaspoon allspice, ground
- Aleppo pepper to taste (optional)
- Scallions, radishes, small romaine lettuce leaves and lemon wedges for garnish
Nutritional analysis per serving (6 servings)
189 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 8 grams dietary fiber; 2 grams sugars; 9 grams protein; 534 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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 ¼ to ½ teaspoon Aleppo pepper. Taste and adjust salt.
- Step 5
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.
- Advance preparation: You can make these a day ahead and keep them in the refrigerator.
Private Notes
Comments
I followed the directions to the letter since it was the first time making it. It was overly mushy with far too much cumin for my palate. I would shorten the cooking time for both the lentils and bulger if I ever make it again, as well as adding less cumin.
I liked it a lot. My husband, daughter and I found the spice level very mild.
Followed recipe exactly. As others have noted: too mushy. But super flavor! I’d use it as a spread. Will add more bulgur and cook lentils until al dente next time.
I used leftover chicken stock instead of water. The flavor was good but the kofta don't hold together very well. I'm hoping a night in the fridge will help them keep their shape. Like other notes mention, the lentils cooked in about half the time the recipe says.
The lentils cooked in about 15 minutes and after adding the bulgur and letting it rest there was still a lot of liquid left. I added another 1/3c bulgur to soak it up and it’s sitting in the fridge, hopefully absorbing. The flavor is delicious, so I’m hoping this works!