Spiced red lentil kofte

Spiced red lentil kofte

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INGREDIENTS

125 g(¾ cup) red lentils
185 g(¾ cup) fine burghul (bulgur) or dalia
2½ tbspextra virgin olive oil, plus extra, for drizzling
2cloves of garlic, very finely chopped
1large onion, peeled and finely chopped
1 tbsptomato paste
1½ tbsppepper paste
1½ tspground cumin
1½ tspground paprika
1 tbsplemon juice
large pinch dried chilli powder
baby cos lettuce leaves
4green onions, cut into lengths.
lemon wedges, bread, to serve

Cook's notes

• Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. 
• We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
• All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

INSTRUCTIONS

• Standing time 15 minutes
• Combine lentils with 500 ml (2 cups) of water in a saucepan and bring slowly to a simmer. Cover then cook the lentils over medium-low heat for 15-20 minutes or until very tender. Remove from the heat. Rinse the burghul briefly under cold running water, drain well then stir into cooked lentil mixture. Cover and stand for 15 minutes or until mixture is very thick. 
• Meanwhile, heat the oil in a small frying pan or saucepan, add onion and garlic and cook, stirring often, over medium-low heat for 7-8 minutes or until very soft. Add the tomato paste, pepper paste and spices and cook, stirring, for 2-3 minutes or until fragrant. Stir into the lentil mixture to combine well then stand, covered, until cooled. Season the mixture to taste with sea salt and freshly ground black pepper, then stir in lemon juice and chilli flakes. Using your hands, knead the mixture well, adding a little extra oil or water if mixture is too dry.
• Using clean, damp hands, form tablespoonfuls of the mixture into balls then use your thumb or a finger to make a deep indentation in each one. Arrange on a platter then drizzle with olive oil. Serve with cos lettuce leaves, green onions, lemon wedges and bread.

Source: http://www.sbs.com.au/food/recipes/spiced-red- lentil-kofte- mercimek-koftesi
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