Red Lentil Köfte with Tomato-Cucumber Salad

Name: Red Lentil Köfte with Tomato-Cucumber Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters ground bulgur; 1 carrot, finely chopped; 1 European cucumber—peeled, halved, seeded and finely diced; 59 milliliters minced flat-leaf parsley; 1 small green bell pepper, minced; 1 teaspoon ground cumin; 2 Tbsps fresh lemon juice; 6 Tbsps extra-virgin olive oil; 2 teaspoons hot paprika; 1 Tbsp pomegranate molasses (optional); 237 milliliters red lentils, picked over and rinsed; 1 small red onion, finely chopped; 8 larges romaine lettuce leaves, torn into large pieces; 8 servings Salt and freshly ground pepper; 1 Tbsp tomato paste; 454 grams tomatoes, seeded and cut into 1/2-inch dice; 2 Tbsps unsalted butter; 8 servings Vegetable oil, for frying; 946 milliliters water; 1 medium white onion, minced

This recipe serves 8. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains around 10g of protein, 16g of fat, and a total of 318 calories. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up water, butter, european cucumber—peeled, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

Melt the butter in a medium saucepan.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Tomato Paste

White Onion

Lentils

Paprika

Bulgur

Carrot

Cumin

Water

Let stand until the liquid is absorbed and the bulgur is softened, about 20 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Bulgur

Transfer to a rimmed baking sheet; spread in an even layer to cool.

Ingredients you will need

Spread

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Baking Sheet

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.

Ingredients you will need

Vegetable Oil

Lentils

All Purpose Flour

Shake

Equipment you will use

Baking Sheet

Frying Pan

Drain on paper towels.

Equipment you will use

Paper Towels

Add more oil to the skillet as necessary.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Pomegranate Molasses

Bell Pepper

Lemon Juice

Olive Oil

Red Onion

Cucumber

Tomato

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Salt And Pepper

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.

Ingredients you will need

Lettuce