By emensah m
Rinse the red lentils under cold water until the water runs clear. Place them in a pot and cover with water. Bring to a boil, then reduce heat and simmer until the lentils are soft, about 10-15 minutes. Drain and set aside to cool.
In a bowl, combine cooked lentils, fine bulgur, finely chopped onion, minced garlic, egg (or plain yogurt for a vegetarian option), tomato paste, cumin, coriander, and cinnamon. Season with salt and pepper to taste. Mix thoroughly until the mixture holds together.
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Shape the mixture into small oblong koftas and place them on the prepared baking sheet. Brush or spray with olive oil if desired. Bake for 20-25 minutes or until they are golden and firm.
For the tomato sauce, heat 1 tablespoon of olive oil in a pan over medium heat. Add the remaining minced garlic. Cook for 1 minute, then add the canned tomatoes. Season with salt and pepper to taste. Let it simmer for about 10 minutes until slightly thickened.
While the koftas are baking, prepare the saffron rice. Rinse the basmati rice until the water runs clear. In a pot, bring 2 cups of water to a boil, add the rice and a pinch of saffron (or turmeric). Season with salt. Cover, reduce the heat to low, and simmer for 15-18 minutes or until rice is tender and water is absorbed.
Serve the koftas hot with tomato sauce drizzled over them. Garnish with fresh cilantro or parsley. Serve alongside saffron rice and a side of roasted carrots or a simple cucumber-tomato salad.
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By emensah m
This Vegetarian Dinner Main Course Mediterranean recipe is ready in 1 hour and features red lentils (dry), fine bulgur, small onion and other delicious ingredients. Contains 550 calories total.
Rinse the red lentils under cold water until the water runs clear. Place them in a pot and cover with water. Bring to a boil, then reduce heat and simmer until the lentils are soft, about 10-15 minutes. Drain and set aside to cool.
In a bowl, combine cooked lentils, fine bulgur, finely chopped onion, minced garlic, egg (or plain yogurt for a vegetarian option), tomato paste, cumin, coriander, and cinnamon. Season with salt and pepper to taste. Mix thoroughly until the mixture holds together.
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Shape the mixture into small oblong koftas and place them on the prepared baking sheet. Brush or spray with olive oil if desired. Bake for 20-25 minutes or until they are golden and firm.
For the tomato sauce, heat 1 tablespoon of olive oil in a pan over medium heat. Add the remaining minced garlic. Cook for 1 minute, then add the canned tomatoes. Season with salt and pepper to taste. Let it simmer for about 10 minutes until slightly thickened.
While the koftas are baking, prepare the saffron rice. Rinse the basmati rice until the water runs clear. In a pot, bring 2 cups of water to a boil, add the rice and a pinch of saffron (or turmeric). Season with salt. Cover, reduce the heat to low, and simmer for 15-18 minutes or until rice is tender and water is absorbed.
Serve the koftas hot with tomato sauce drizzled over them. Garnish with fresh cilantro or parsley. Serve alongside saffron rice and a side of roasted carrots or a simple cucumber-tomato salad.
Calories per Serving: 550
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