Everyday Kitchen

Turkish · Snacks

Lentil Kofte

Draft recipe — not kitchen-tested
VegMedium

Diet: Veg · Vegan · High-protein

Lentil Kofte is a Turkish dish. Bulgur absorbs the remaining lentil cooking liquid.

Prep
25 min
Cook
25 min
Rest, soak, marinate or chill
30 min
Total
80 min
Servings
6
Difficulty
Medium
Cuisine
Turkish
Course
Snacks

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Lentil Kofte.
Representative photograph of Lentil Kofte. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Lentils

Base

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; rolling pin; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Cook · About 20 min

  1. Simmer lentils and water from 200 g red lentils, 600 ml water, 150 g fine bulgur 20 minutes until very soft with little liquid. Stir in bulgur, cover and stand 20 minutes.

    Check: Look for this result: very soft with little liquid.

Base · About 8 min

  1. Cook 40 ml olive oil, 150 g onion, chopped, 30 g tomato paste, 1 tsp cumin, 1 tsp paprika, ¾ tsp salt in its oil 8 minutes; mix into lentils.

Shape · About 8 min

  1. Cool enough to handle, add 30 g parsley, 40 g spring onions, 40 ml lemon juice and knead gently. Shape small oval patties; serve without further cooking.

Tips

  • Bulgur absorbs the remaining lentil cooking liquid.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use mild pepper paste for half the tomato paste.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Lentil Kofte one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Lentil Kofte?

Bulgur absorbs the remaining lentil cooking liquid.

What can I substitute in Lentil Kofte?

Use mild pepper paste for half the tomato paste.

Can I prepare Lentil Kofte ahead?

Prepare the measured ingredients for Lentil Kofte one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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