Step 1: Soak the Lentils
Rinse and soak 1 cup (200 g) of red lentils in water for at least 30 minutes. This step helps to soften the lentils, making them easier to blend and digest. After soaking, drain the lentils and set them aside.
Step 2: Prepare the Vegetables
Heat a pan with a small amount of olive oil over medium heat. Add the grated onion (5.3 oz or 150 g), grated potato (10.6 oz or 300 g), and grated carrots (2.5 oz or 70 g).
Stir and fry the vegetables for about 10 minutes, or until they are softened and lightly browned. This step enhances the natural sweetness of the vegetables and helps to remove excess moisture.
Once done, remove the pan from heat and let the vegetable mixture cool.
Step 3: Blend the Lentils
In a food processor, add the soaked lentils, minced garlic (0.7 oz or 20 g), and chopped fresh parsley and cilantro (0.4 oz or 10 g).
Pulse the mixture until it is roughly blended. You want a mixture that is well combined but still retains some texture for a hearty bite.
Step 4: Mix the Ingredients
In a large mixing bowl, combine the blended lentil mixture with the cooled fried vegetables.
Season with 1 teaspoon of dried cumin, 1 teaspoon of dried coriander, 1 teaspoon of salt, 1 teaspoon of chili flakes, and 1/2 teaspoon of ground black pepper.
Mix well to ensure that the spices are evenly distributed throughout the mixture. Cover the bowl and refrigerate the mixture for 30 minutes. This allows the flavors to meld and makes the mixture firmer and easier to shape.
Step 5: Prepare the Creamy White Dressing
In a small bowl, combine 1/2 cup (120 ml) sour cream or Greek yogurt and 1/2 cup (120 ml) mayonnaise.
Add 0.2 oz (6 g) minced garlic, and season with salt, black pepper, and lemon juice to taste.
Mix well until smooth and creamy. Cover and refrigerate until ready to serve.
Step 6: Prepare the Mildly Spicy Dressing
In another bowl, combine 2 tablespoons of chili powder, 2 tablespoons of chili flakes, and 1/4 cup (60 ml) vinegar.
Season with salt to taste and stir well to combine.
Adjust the seasoning to your preference, and refrigerate until ready to serve.
Step 7: Shape and Fry the Kofta
Wet your hands with water to prevent sticking, and shape the lentil mixture into small patties or oval-shaped koftas.
Heat olive oil in a pan over medium heat. Carefully place the koftas in the pan, ensuring not to overcrowd them.
Fry the koftas on each side for about 3-4 minutes, or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning. Once done, transfer the koftas to a plate lined with paper towels to drain any excess oil.
Step 8: Serve
Serve the crispy red lentil vegetable kofta warm, alongside the creamy white dressing and the mildly spicy dressing.
You can serve them on a tortilla with fresh vegetables and drizzle both dressings over, then roll them up for a delicious wrap. Alternatively, serve the koftas with rice, salad, or your favorite side dish, accompanied by the dressings on the side.
Tips for Perfect Lentil Kofta
