By emensah m
Preheat the oven to 190°C (375°F).
Rinse the red lentils under cold water. Place them in a pot and cover with enough water. Bring to a boil, reduce heat, and simmer for about 15 minutes, or until soft. Drain and set aside.
In a separate bowl, add the fine bulgur and cover it with boiling water. Let it soak for 10 minutes, then drain any excess water.
Finely chop the onion and mince the garlic cloves.
In a large bowl, combine the cooked lentils, soaked bulgur, chopped onion, minced garlic, 1 egg (or 2 tbsp yogurt for vegetarian binding), 1 tbsp tomato paste, ground cumin, ground coriander, ground cinnamon, salt, and pepper. Mix well to combine into a thick mixture.
Shape the lentil-bulgur mixture into oval patties or koftas.
Place the koftas on a greased baking sheet. Brush lightly with olive oil and bake for 25-30 minutes, turning halfway through until golden and slightly crispy outside.
To make the tomato sauce, heat 1 tbsp olive oil in a pan over medium heat. Add the remaining 1 tbsp of tomato paste and the canned tomatoes. Stir well and simmer for about 10-15 minutes. Season with salt and pepper to taste.
For the saffron rice, rinse the basmati rice under cold water until the water runs clear. In a pot, bring 2 cups of water to a boil, add a pinch of saffron (or turmeric), salt, and the rice. Cover, reduce the heat to low, and simmer for 15 minutes or until the rice is cooked and fluffy.
Serve the koftas on a plate with the tomato sauce drizzled over the top and a side of saffron rice. Garnish with fresh cilantro or parsley. Pair with roasted carrots or a cucumber-tomato salad.
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By emensah m
This Vegetarian Dinner Middle Eastern Spicy Baked recipe is ready in 60 minutes and features red lentils (dry), fine bulgur, small onion and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 190°C (375°F).
Rinse the red lentils under cold water. Place them in a pot and cover with enough water. Bring to a boil, reduce heat, and simmer for about 15 minutes, or until soft. Drain and set aside.
In a separate bowl, add the fine bulgur and cover it with boiling water. Let it soak for 10 minutes, then drain any excess water.
Finely chop the onion and mince the garlic cloves.
In a large bowl, combine the cooked lentils, soaked bulgur, chopped onion, minced garlic, 1 egg (or 2 tbsp yogurt for vegetarian binding), 1 tbsp tomato paste, ground cumin, ground coriander, ground cinnamon, salt, and pepper. Mix well to combine into a thick mixture.
Shape the lentil-bulgur mixture into oval patties or koftas.
Place the koftas on a greased baking sheet. Brush lightly with olive oil and bake for 25-30 minutes, turning halfway through until golden and slightly crispy outside.
To make the tomato sauce, heat 1 tbsp olive oil in a pan over medium heat. Add the remaining 1 tbsp of tomato paste and the canned tomatoes. Stir well and simmer for about 10-15 minutes. Season with salt and pepper to taste.
For the saffron rice, rinse the basmati rice under cold water until the water runs clear. In a pot, bring 2 cups of water to a boil, add a pinch of saffron (or turmeric), salt, and the rice. Cover, reduce the heat to low, and simmer for 15 minutes or until the rice is cooked and fluffy.
Serve the koftas on a plate with the tomato sauce drizzled over the top and a side of saffron rice. Garnish with fresh cilantro or parsley. Pair with roasted carrots or a cucumber-tomato salad.
Calories per Serving: 450
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