By emensah m
Preheat the oven to 180°C (350°F).
Rinse and cook the red lentils in a pot with 2 cups of water over medium heat. Bring to a boil, then reduce the heat and simmer until soft, about 15 minutes. Drain and set aside.
In a bowl, combine the cooked lentils with the fine bulgur. Cover and let it soak the remaining moisture from the lentils for about 10 minutes.
Finely chop the onion and mince the garlic cloves. Sauté them in a pan with 1 tbsp of olive oil until translucent and fragrant.
Add the sautéed onion and garlic to the lentil-bulgur mixture. Stir in the ground cumin, ground coriander, ground cinnamon, salt, and pepper. Mix well.
Add the egg or plain yogurt to the mixture as a binding agent. Mix until the mixture is well combined.
Shape the mixture into small koftas or patties and place them on a greased baking sheet. Drizzle lightly with olive oil and bake for 25-30 minutes, or until golden brown.
While the koftas are baking, prepare the tomato sauce. In a pan, heat 1 tbsp of olive oil. Add the tomato paste and sauté for 1-2 minutes. Then add the canned tomatoes and stir. Let it simmer for about 15 minutes, seasoning with salt and pepper to taste.
For the saffron rice, rinse the basmati rice well. In a pot, bring 2 cups of water to a boil. Add a pinch of saffron (or turmeric) and a pinch of salt. Stir in the rice, reduce the heat to low, and cover. Cook for about 15 minutes or until the rice is tender and all the water is absorbed.
Once the koftas are done baking, serve them warm with the tomato sauce on top or on the side, along with the saffron rice. Garnish with fresh cilantro or parsley.
Serve the dish with roasted carrots or a simple cucumber-tomato salad on the side as desired.
How did this recipe turn out? Let others know!
to rate this recipe
By emensah m
This Vegetarian Main Dish Mediterranean Healthy recipe is ready in 1 hour 30 minutes and features red lentils (dry), fine bulgur, onion and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 180°C (350°F).
Rinse and cook the red lentils in a pot with 2 cups of water over medium heat. Bring to a boil, then reduce the heat and simmer until soft, about 15 minutes. Drain and set aside.
In a bowl, combine the cooked lentils with the fine bulgur. Cover and let it soak the remaining moisture from the lentils for about 10 minutes.
Finely chop the onion and mince the garlic cloves. Sauté them in a pan with 1 tbsp of olive oil until translucent and fragrant.
Add the sautéed onion and garlic to the lentil-bulgur mixture. Stir in the ground cumin, ground coriander, ground cinnamon, salt, and pepper. Mix well.
Add the egg or plain yogurt to the mixture as a binding agent. Mix until the mixture is well combined.
Shape the mixture into small koftas or patties and place them on a greased baking sheet. Drizzle lightly with olive oil and bake for 25-30 minutes, or until golden brown.
While the koftas are baking, prepare the tomato sauce. In a pan, heat 1 tbsp of olive oil. Add the tomato paste and sauté for 1-2 minutes. Then add the canned tomatoes and stir. Let it simmer for about 15 minutes, seasoning with salt and pepper to taste.
For the saffron rice, rinse the basmati rice well. In a pot, bring 2 cups of water to a boil. Add a pinch of saffron (or turmeric) and a pinch of salt. Stir in the rice, reduce the heat to low, and cover. Cook for about 15 minutes or until the rice is tender and all the water is absorbed.
Once the koftas are done baking, serve them warm with the tomato sauce on top or on the side, along with the saffron rice. Garnish with fresh cilantro or parsley.
Serve the dish with roasted carrots or a simple cucumber-tomato salad on the side as desired.
Calories per Serving: 450
Your Rating:
