Turkish VEGETARIAN LENTIL KOFTE - MERCIMEKLI KOFTE

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* Exported from MasterCook *

 

Turkish VEGETARIAN LENTIL KOFTE -

MERCIMEKLI KOFTE

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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1 cup red lentils

3 cups water

1 Pinch salt

1 1/2 Tablespoons tomato paste

1 teaspoon paprika

1/2 cup fine-grain bulgur -- rinsed

well

Oil spray

1 large onion -- peeled and finely

diced

2 cloves garlic -- minced

2 teaspoons cumin

1/4 teaspoon cayenne pepper -- or more to

taste

1/2 teaspoon ground black pepper

1/2 cup parsley -- finely chopped

1 teaspoon freshly squeezed lemon juice

Salt and pepper to taste

Mint or parsley leaves for

garnish

 

Pick over, rinse, and drain the lentils. Boil the

lentils with the water and the pinch of salt. Reduce

heat to low, skimming off any foam that develops, and

simmer until lentils are tender (about 25 minutes). If

necessary, add small amounts of cold water to prevent

the lentils from scorching.

 

Add the tomato paste and paprika to the saucepan and

bring to a boil. Add the bulgur and mix well. Bring

the mixture to a boil for 1-2 minutes, adding small

amounts of water if necessary.

 

Remove from the stove. Stir the lentil-bulgur mixture

well and allow it to rest until all liquids have been

absorbed.

 

Saute the onion in a frying pan until it is soft and

caramelized. Add the garlic and cumin, and saute for a

few more minutes.

 

Add the onion mixture to the lentil-bulgur mixture and

mix well. Add the cayenne, black pepper, parsley, and

lemon juice and knead the mixture into a paste. Season

with salt and pepper to taste.

 

Take heaping tablespoons of the lentil-bulgur mixture

and with wet hands shape them into small

football-shaped ovals. Arrange attractively on a

platter, and garnish with herb leaves. Serve cold or

at room temperature with salad, cacik and pita.

 

Makes about 30 koftes--6 servings

 

Total calories per serving: 159 Fat: 1 gram

Fiber: 8 grams

Carbohydrates: 31 grams Protein: 10 grams

Sodium: 21 milligrams

 

 

Source:

" Vegetarian Journal, Sept 2000 "

S(Formatted by Chupa Babi in MC):

" ~ "

Yield:

" 30 koftes "

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Per Serving (excluding unknown items): 18 Calories;

trace Fat (13.5% calories from fat); 1g Protein; 4g

Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 63mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2

Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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