Lentil Kofta: Better Than Meat When Cooked This Easy Way!

Step-by-Step Instructions

Step 1: Cook the Lentils

• Rinse the lentils well under cold water. In a medium-sized pot, add the lentils and cover them with about 3 cups of water.
• Bring to a boil and then reduce the heat to a simmer. Cook for about 15–20 minutes, or until the lentils are soft but not mushy. Drain any excess water and set aside to cool.

Step 2: Prepare the Kofta Mixture

• Once the lentils have cooled, transfer them to a large bowl. Mash them lightly with a fork or potato masher, leaving some texture.
• Add the finely chopped onion, minced garlic, cumin, coriander, paprika (if using), cinnamon, parsley, and cilantro. Stir to combine.
• Add the tomato paste (if using), and season generously with salt and pepper. Mix thoroughly until everything is well incorporated.

Step 3: Shape the Kofta

• Slowly add 2–3 tablespoons of flour to the mixture, a little at a time, until the dough comes together and holds its shape when you form small balls or patties. You can also add more flour if the mixture is too wet.
• Shape the mixture into small meatball-sized balls or elongated kofta shapes, depending on your preference.

Step 4: Fry the Kofta

• Heat the olive oil in a large skillet over medium heat. Once hot, add the kofta in batches, being careful not to overcrowd the pan.
• Fry the kofta for 3–4 minutes on each side, or until golden brown and crispy. You can also bake them in a preheated oven at 375°F (190°C) for 20–25 minutes, flipping halfway through for even cooking.

Step 5: Prepare the Sauce (Optional)

• In a small bowl, whisk together the yogurt, tahini, lemon juice, salt, and pepper until smooth.
• Serve the kofta with a generous dollop of sauce on top, garnished with fresh herbs.

Serving Tips

• Perfect Pairings: Serve Lentil Kofta with a side of warm pita, a fresh tabbouleh salad, or some roasted vegetables for a complete meal.
• Appetizer or Snack: These koftas also make great appetizers or snacks when served with the yogurt tahini sauce or a spicy tomato salsa.
• Meal Prep: Lentil kofta is a fantastic option for meal prepping. Make a large batch and store it in the fridge for up to 4 days or freeze them for up to 3 months. Reheat in the oven or on the stovetop.

Optional Variations

• Add Veggies: For extra nutrition and texture, finely chop or grate some carrots, zucchini, or spinach into the kofta mixture.
• Spicy Kick: Add a pinch of cayenne pepper or chili flakes for a spicy version.
• Gluten-Free: Use chickpea flour or gluten-free flour in place of regular flour to make the kofta gluten-free.
• Baked Version: For a lighter option, bake the kofta in the oven at 375°F (190°C) for about 20-25 minutes, flipping halfway for an even bake.
• Different Dips: If you’re not a fan of yogurt, try serving with a cool cucumber dip or even a creamy avocado sauce.

Final Thoughts

Lentil Kofta is a wholesome and satisfying meal that offers the savory goodness of traditional meat kofta, but with the added benefits of lentils and plant-based ingredients. It’s not only a nutritious option but also a flavorful dish that will impress both meat-eaters and vegetarians alike.

When prepared this easy way, Lentil Kofta is crispy on the outside, tender on the inside, and packed with aromatic spices. Whether you’re serving it with a refreshing yogurt dip or tossing it into a salad, it’s a versatile dish that will become a staple in your kitchen.

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