📝 About This Recipe
Inspired by the vibrant street foods of the Levant and the comforting dals of India, these Lentil Kofta are a plant-based revelation. Earthy red lentils are transformed into tender, spiced morsels that are pan-seared until golden and then simmered in a velvety, aromatic tomato and coconut sauce. It is a hearty, protein-packed dish that balances zesty citrus notes with deep, warming spices, offering a sophisticated texture that will satisfy even the most dedicated meat-lovers.
🥗 Ingredients
For the Kofta
- 1 cup Red Lentils (Masoor Dal) (rinsed thoroughly and drained)
- 1/2 cup Red Onion (very finely minced)
- 3 cloves Garlic (grated or minced)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Smoked Paprika
- 3-4 tablespoons Chickpea Flour (Besan) (used as a binder)
- 1 tablespoon Lemon Juice (freshly squeezed)
For the Spiced Sauce
- 2 tablespoons Olive Oil (for sautéing)
- 1 tablespoon Ginger Paste (freshly grated)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala
- 1.5 cups Crushed Tomatoes (canned or fresh puree)
- 1 cup Full-fat Coconut Milk (canned)
- 1/2 cup Vegetable Broth (low sodium)
For Garnish
- 2 tablespoons Fresh Mint (torn leaves)
- 1 tablespoon Toasted Almond Flakes (for crunch)
👨🍳 Instructions
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1
Place the rinsed red lentils in a medium pot with 2 cups of water. Bring to a boil, then reduce heat and simmer for 10-12 minutes until soft but not completely disintegrated. Drain any excess water very well.
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2
In a large mixing bowl, mash the cooked lentils slightly with a fork, leaving some texture. Let them cool for about 10 minutes.
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3
Add the minced onion, garlic, cilantro, cumin, smoked paprika, lemon juice, and a generous pinch of salt to the lentils. Mix thoroughly.
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4
Gradually fold in the chickpea flour one tablespoon at a time. The mixture should be firm enough to shape into balls without sticking excessively to your hands.
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5
Shape the mixture into 12-14 oval-shaped koftas (about the size of a golf ball). Place them on a tray and chill in the refrigerator for 15 minutes to firm up.
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6
Heat a thin layer of oil in a large non-stick skillet over medium-high heat. Sear the koftas for 3-4 minutes per side until a deep golden-brown crust forms. Remove and set aside on a paper towel.
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7
In the same skillet (wipe it out if there are burnt bits), add 2 tablespoons of oil. Sauté the ginger paste and turmeric for 1 minute until fragrant.
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8
Pour in the crushed tomatoes and vegetable broth. Simmer for 8-10 minutes over medium heat until the sauce thickens and the oil begins to separate slightly.
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9
Stir in the coconut milk and garam masala. Season with salt and pepper to taste. Bring to a gentle simmer.
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10
Carefully place the seared koftas into the simmering sauce. Spoon some sauce over them but do not stir vigorously, as they are delicate.
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11
Cover and cook for 5 minutes on low heat to allow the koftas to absorb the flavors of the curry.
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12
Turn off the heat. Garnish with fresh mint and toasted almond flakes before serving hot.
💡 Chef's Tips
Ensure the lentils are very well-drained after boiling; excess moisture is the main reason koftas fall apart. If the mixture feels too wet, add an extra tablespoon of chickpea flour or even some fine breadcrumbs. Chilling the shaped koftas before frying is a crucial step for maintaining their structural integrity. Don't skip the searing process; the crust provides a necessary textural contrast to the soft interior. If you prefer a spicier kick, add a finely chopped Thai green chili to the sauce base.
🍽️ Serving Suggestions
Serve alongside fluffy Basmati rice or aromatic Jeera (cumin) rice. Pair with warm, buttery garlic naan or toasted pita bread for dipping. A side of cooling cucumber raita or plain Greek yogurt balances the spices perfectly. Serve with a crisp kachumber salad (diced cucumber, tomato, and onion with lime). Enjoy with a glass of chilled Mango Lassi or a crisp dry Riesling.