Vegetarian Turkish-Style Kofte
Discover a delightful twist on a traditional favorite with Vegetarian Turkish-Style Kofte, a vibrant recipe that combines hearty red lentils and fine bulghur with aromatic spices and fresh herbs to create mouthwatering, plant-based patties. Packed with warming cumin, paprika, and a hint of zesty lemon, this dish offers bold flavors that are both comforting and refreshing. Easy to prepare with just 40 minutes of total time, it makes a perfect appetizer, wrapped in lettuce leaves for a light and satisfying bite, or a standout option for any mezze spread. With its simple ingredients and versatile serving options, this vegetarian kofte is an ideal way to enjoy authentic Turkish cuisine from the comfort of your kitchen.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 0.75 cup Bulghur (fine grind)
- 2.5 cups Water
- 3 tablespoons Olive oil
- 1 large Onion (finely chopped)
- 1 tablespoon Tomato paste
- 1 tablespoon Red pepper paste (optional)
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika (sweet or smoked)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Fresh parsley (finely chopped)
- 0.33 cup Fresh scallions (finely chopped)
- 1 medium Lemon (juiced)
- 8 pieces Lettuce leaves (for serving)
Instructions
Rinse the red lentils thoroughly under cold water, then transfer them to a medium-sized pot with 2.5 cups of water.
Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 10-12 minutes, stirring occasionally, until the lentils are soft and the water is mostly absorbed.
Remove the pot from heat, stir in the bulghur, and cover with a lid. Let it sit for 15 minutes to allow the bulghur to soften and absorb the remaining liquid.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
Stir in the tomato paste, red pepper paste (if using), cumin, paprika, salt, and black pepper. Cook for 1-2 minutes to let the flavors meld, then remove from heat.
Transfer the onion and spice mixture to the lentil and bulghur base. Mix well until fully combined.
Add the chopped parsley, scallions, and lemon juice to the mixture, stirring to incorporate the fresh ingredients into the kofte mixture.
Allow the mixture to cool enough to handle, then use your hands to shape it into small oval or oblong patties approximately 2 inches long.
Place the shaped kofte onto a serving plate with lettuce leaves. Serve fresh as an appetizer, or pair with additional sides for a full meal.
Nutrition Facts
Calories |
1315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2721 mg | 118% | |
| Total Carbohydrate | 194.8 g | 71% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 20.0 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3518 mg | 75% | |
*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.
