Vegetarian Lamb Kofta
Experience the bold and aromatic flavors of the Middle East with this Vegetarian Lamb Kofta recipe, a perfectly spiced meatless twist on the traditional dish! Made with protein-packed brown lentils, earthy button mushrooms, and a fragrant blend of spices like cumin, coriander, and smoked paprika, these koftas offer the same heartiness as their meat-based counterpart. Fresh parsley and mint elevate the flavor profile, while breadcrumbs and a beaten egg bind the mixture into tender, grill-ready patties. Whether you bake or grill them to a golden, lightly charred perfection, these plant-based koftas are a versatile crowd-pleaser. Serve them with a creamy yogurt dip, tucked into warm pita bread, or alongside a crisp salad for a wholesome, satisfying meal. Perfect for vegetarians and flavor enthusiasts alike, this recipe is sure to shine at your next gathering or weeknight dinner. Keywords: vegetarian kofta, lentil kofta, plant-based Middle Eastern recipes, healthy meatless dinner ideas.
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Recipe Information
Ingredients
- 1 cup Brown lentils
- 3 cups Water
- 8 ounces Button mushrooms
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 2 teaspoons Ground cumin
- 1.5 teaspoons Ground coriander
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cinnamon
- 0.5 cup Fresh parsley
- 0.25 cup Fresh mint leaves
- 1 cup Breadcrumbs
- 1 large, beaten Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Rinse the lentils under cold water, then place them in a large pot with 3 cups of water. Bring to a boil, then reduce the heat and simmer for about 20 minutes, until the lentils are tender, but not mushy. Drain and set aside.
While the lentils are cooking, clean and finely chop the mushrooms. In a large skillet, heat 1 tablespoon of olive oil over medium heat and add the chopped mushrooms. Cook until they have released their moisture and become browned, about 8 minutes.
Add the finely chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes. Remove from heat.
In a large mixing bowl, combine the cooked lentils, mushroom mixture, cumin, coriander, smoked paprika, cinnamon, parsley, mint, breadcrumbs, beaten egg, salt, and black pepper. Mix well to combine.
Preheat your grill or oven to 375°F (190°C). If grilling, brush the grates with olive oil. If baking, line a baking sheet with parchment paper.
Form the mixture into oval-shaped patties or torpedo shapes, about 1 inch thick. This should make around 12 koftas.
Grill the koftas for about 4 minutes on each side, until lightly charred and heated through. Alternatively, bake them in the oven for 25-30 minutes, turning halfway, until golden brown.
Serve the vegetarian lamb koftas hot with a side of yogurt dip or in pita bread with salad.
Nutrition Facts
Calories |
1203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 4244 mg | 185% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 27.0 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 529 mg | 41% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2622 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
