Red Lentil Carrot Kofte Recipes

RED LENTIL KOFTA WITH SPINACH

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.

MERCIMEK KOFTESI (LENTIL BALLS)

Steps:

• In a small saucepan, combine the lentils, 1/2 teaspoon salt and 4 cups of water. Bring to a boil and then simmer uncovered over low heat, stirring occasionally, until the lentils are soft and have absorbed most of the water, about 10 minutes. Stir in the bulgur and remove from the heat. Cover and set aside until the bulgur is very soft, 15 to 20 minutes.
• In a small skillet over low heat, heat the oil and add the onion, sautéing until soft, about 3 minutes. Add the tomato and pepper pastes and mix well. Remove from the heat and cool. Add cumin, crushed red pepper and black pepper. Season with salt to taste.
• Add the onion mixture to the lentil mixture and toss to mix. Add the scallions and parsley, mixing gently. Line a platter or individual serving plates with lettuce leaves. With dampened hands, form the lentil mixture into oval walnut-size balls, placing them on top of the lettuce. Serve immediately, or cover lightly and refrigerate up to one hour.

ROASTED CARROT AND RED LENTIL RAGOUT

Steps:

• Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in 1/4-inch dice.
• Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice, or as a thick soup.