Red Lentil Kofte with Tomato-Cucumber Salad

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Red Lentil Kofte with Tomato-Cucumber Salad

 

2 tablespoons unsalted butter

1 medium white onion, minced

1 carrot, finely chopped

1 tablespoon tomato paste

2 teaspoons hot paprika

1 teaspoon ground cumin

1 cup red lentils, picked over and rinsed

4 cups water

1 cup medium-ground bulgur

salt and freshly ground pepper

all-purpose flour, for dusting

vegetable oil, for frying

1 small red onion, finely chopped

1 english cucumber, peeled, halved, seeded and finely diced

1 small green bell pepper, minced

1 pound tomatoes, seeded and cut into 1/2-inch dice

6 tablespoons extra-virgin olive oil

1 1/2 tablespoons fresh lemon juice

1 tablespoon pomegranate molasses (optional)

1/4 cup minced flat-leaf parsley

8 romaine lettuce leaves, torn into large pieces

 

Melt the butter in a medium saucepan. Add the white onion and carrot and cook

over moderate heat, until softened, about 5 minutes. Stir in the tomato paste,

paprika and cumin, then add the lentils and water and bring to a boil. Simmer

over moderate heat until the lentils are tender and have absorbed about

three-fourths of the liquid, about 8 minutes. Stir in the bulgur and remove from

the heat. Let stand until the liquid is absorbed and the bulgur is softened,

about 20 minutes. Season with salt and pepper. Transfer to a rimmed baking

sheet; spread in an even layer to cool.

Put 1/2 cup of flour in a plate. Divide the lentil mixture into 16 portions;

form into 3/4-inch-thick patties. Dredge the patties in the flour, shake off any

excess and set on a floured baking sheet. In a large skillet, heat 1/4 inch of

vegetable oil until shimmering. Working in batches, fry the patties over

moderately high heat, turning once, until golden, about 5 minutes. Drain on

paper towels. Add more oil to the skillet as necessary.

In a large bowl, toss the red onion with the cucumber, bell pepper and tomatoes.

In a small bowl, whisk the olive oil with the lemon juice and pomegranate

molasses. Pour all but 2 tablespoons of the dressing over the salad, season with

salt and pepper and toss. Stir in 2 tablespoons of the parsley.

In a large bowl, toss the romaine with the remaining 2 tablespoons of dressing

and arrange on a large platter. Set the lentil cakes on the lettuce. Spoon the

salad on top and sprinkle with the remaining parsley and serve.

The cooked lentil patties can be refrigerated overnight. Reheat in a 350 degree

oven before serving.

Makes 8 servings.

 

 

 

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