Red lentil kufta

Cooked red lentils and fine bulgur form soft patties with tomato, cumin and herbs. They are shaped after cooking, not fried.

This recipe has not been kitchen-tested.

Prep: 40 min · Cook: 30 min · Serves: 4

Ingredients

• 200 g — dry red lentils, rinsed
• 100 g — fine bulgur
• 600 ml — water
• 150 g — onion
• 30 ml — olive oil
• 30 g — tomato paste
• 2 g — ground cumin
• 4 g — salt
• 25 g — parsley, washed
• 30 ml — lemon juice

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Simmer lentils in water 18–22 minutes until very soft with a little liquid remaining. Stir in fine bulgur, cover and stand 20 minutes to absorb the liquid.
3. Soften onion in oil 8 minutes, stir in tomato paste, cumin and salt, then fold into the lentils. Cool enough to handle, mix in parsley and lemon, and shape 12 small patties with clean hands.
4. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Wheat and gluten
• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.