Recipe, Red Lentil Kofte, Ana Sortun, Oleana, Sofra Bakery and Cafe
WHAT
Recipe for Red Lentil Kofte from chef Ana Sortun, owner of Oleana and Sofra Bakery and Cafe in Cambridge, MA.
WHY
A vegetarian kofte, or kibbe that can be served raw, baked, or fried.
RECIPE - RED LENTIL KOFTE
September 20, 2010
Recipe from chef Ana Sortun
Red Lentil Kofte
Recipe courtesy of chef Ana Sortun
Kofte can be served “raw”, baked or fried. Lightly frying them in a pan with olive oil will create a crispy outside.
Ingredients
- 1 medium white onion, minced (you can use shallots or leeks, too)
- 2 apples, cored peeled and finely chopped
- 1 cup finely chopped green cabbage
- 1 carrot, grated
- 2 tablespoon tomato paste
- 2 teaspoon ground cumin
- 2 tablespoons red pepper paste
- 2 cups red lentils, picked over and rinsed
- 6 cups water
- 1 1/2 - 2 cups fine ground bulgur
- Salt and freshly ground pepper
Directions
1. Melt the butter in a medium saucepan.
2. Add the white onion, apple, cabbage and carrot and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
3. Stir in the tomato paste, cumin and pepper paste, then add the lentils and water and bring to a boil. Simmer over moderate heat until the lentils are tender and have absorbed about ¾ of the liquid, about 8 minutes.
4. This should look like a thick lentil soup.
5. Stir in the bulgur and remove from the heat. Let stand until the liquid is absorbed and the bulgur is softened, about 20 minutes.
6. Season with salt and pepper.
7. Transfer the lentil mixture to a rimmed baking sheet and spread in an even layer to cool.
8. Form into little patties and serve cold.
Serving Note
Pair with Ana Sortun’s Pomegranate Spoon Salad.
RECIPES
Photo: Jules / Stone Soup
