Name: Armenian Lentil Kofte (Vospov Kofte)
Cuisine: Armenian
Ingredients: 1 tomato, diced; 1 cucumber, diced; 1 green pepper, diced; 2 spring onions, thinly sliced; 1/4 cup flat leaf parsley, chopped; 2 tbsp olive oil; 1 lemon, juiced; 1 tsp paprika; 1 tsp sumac; Salt + pepper, to taste; 1 cup red lentils, rinsed & drained; 2 tsp salt; 1 yellow onion, diced; 2 cloves of garlic, minced; 4 tbsp olive oil; 1 cup of bulgur wheat; 3 spring onions, finely diced; 1/4 cup flat leaf parsley, finely chopped; 1 tsp cumin; 1 tsp paprika; 1/4 tsp black pepper; 1/4 tsp cayenne pepper, optional

Armenian

Vegan

Bowl

Make tomato herb salad by combining all the salad ingredients in a bowl and setting aside to marinate.

In a large pot with a lid, combine lentils with 3 cups of water and bring to boil. Reduce heat and leave to simmer partially uncovered, for about 15 minutes (or until lentils are very tender). Take off heat and stir in 2 tsp of salt.

Meanwhile, heat oil in a pan over medium heat and add chopped onion. Sautee until translucent, about 6 minutes, then add in garlic and sauté for another minute.

Stir in uncooked bulgur wheat to cooked lentils, then stir in onion, garlic and remaining oil in the pan. Cover pot with lid and leave for about 20 minutes or until bulgur wheat has absorbed liquid and is soft. Mix in spring onions, parsley, cumin, paprika, black pepper and cayenne pepper.

Once mixture is cool, dip hand in a dish of warm water and shape a handful of mixture into an oblong shape. Repeat till all the mixture is used. Serve at room temperature, topping koftas with yogurt of choice and serving with tomato herb salad.

Armenian Lentil Kofte (Vospov Kofte)

Utensils needed:

Overview

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