Mediterranean Lentil Kafte

Looking back on my childhood I am so grateful that I grew up around good and generally healthy food.  I'm of Armenian descent but I grew up in Lebanon until I was 9 and while I was there we ate really well.  It was a typical Mediterranean diet rich in vegetables, legumes, olive oil and very little meat and dairy. We ate all of our meals at home, I honestly don't recall ever going out for meals! Crazy right?  My mom would shop for fresh ingredients daily and we always had an abundance of fresh veggies and fruits.  Even the street food was healthy! I remember carts that would sell freshly cooked beans dressed in lemon wedges,  pepper flakes and cumin. It was so good! So thankful that my love for legumes started at an early age :).

This meal was a typical weeknight meal that my mom would make.  She would serve it with a tomato and onion salad and maybe a few other small dishes.  This dish is also served as mezes (appetizer dish) and paired with other small dishes such as olives, baba ganoush, hummus, lupine beans, roasted veggies, french fries etc.  Growing up, these were my favourite types of meals because they consisted of a little bit of everything.  My sisters and I would describe these dishes as "fun food".

Typically lentil kafte is made with red lentils and bulgur which is essential, cracked wheat.  We had stopped making this dish for a number of years because it just didn't sit quite right.  I'm pretty sure it has to do with the bulgur and the processing of wheat here in North America.  Something reminded me of this dish sometime last year, so I decided to try to make it with quinoa.  It worked so well and actually tasted even better with the quinoa. My mom tried it, loved it and said it didn't bother her stomach at all. It actually sat quite comfortably in her tummy :).  So here's a revised and updated recipe of lentil kafte you can easily make at home.

To make this dish, you'll need 1 cup of red lentils, 1/2 cup of uncooked quinoa, onions, oil and cumin. Simple ingredients come together so beautifully.  You'll need to cook the quinoa and lentil mixture after giving it a good rinse. Place the quinoa and lentils in a colander and rinse under running water for a minute or so.  Place in a medium-sized cooking pot, add the water and salt and bring to a boil.  Once it boils, you'll need to reduce the heat, cover and allow to simmer for approximately 10-15 minutes or until all the water has been absorbed.  Once it's cooked, remove from the heat and place into a bowl to cool off.  While the quinoa and lentils are cooking, add the avocado oil in a pan and add to it one finely chopped onion. Cook it over medium heat until the onion releases some juice and becomes translucent.  Continue to cook the onion, add cumin and cook a bit longer until the onions slightly brown and begin to caramelize. Remove from heat, add olive oil and stir to incorporate. Now you'll need to add the cooked onion mixture to the cooled lentils and add some finely chopped parsley, to your liking. Using a spoon or your hands incorporate and massage the ingredients together. Kafte is generally shaped into an oval shape by pinching together a heaping tablespoon amount of the mixture in the palm of your hand.  You can alternatively just scoop your desired portion into a bowl and eat it with a fork. That works fine, just doesn't look as pretty :). Serve with a side of salad of your choice, traditionally these are enjoyed with a finely diced tomato salad.

Let me know how it turns out when you give this a try!

Print

With ImageWithout Image

lentil kafte

Yield: 15 kaftes

Author: Lara

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

It’s not only easy to make but so fresh and delicious. They make a great meal, snack or appetizer.

Ingredients

• 1 cup of red lentils
• 1/2 cup of raw white quinoa
• 2 1/2 cups of water
• 1 1/2 tsp. salt or to taste
• 1 medium onion diced
• 1 tbsp. avocado oil
• 2 tbsp. extra virgin olive oil
• 1/2 tsp ground cumin
• 1/4 bunch of fresh parsley finely chopped

Instructions

1. Place lentils and quinoa in a colander and rinse with cool water until the water runs clear. Place them in a medium-sized pot and top them with 2 1/2 cups of water. Place over high heat until it reaches a boil. Reduce heat to low, cover and allow to simmer for approximately 10 minutes or until the water has fully evaporated. Remove from heat, set aside and allow to cool.
2. While the lentil mixture cools off, heat avocado oil in a pan over medium heat, add the diced white onion and cook until soft. Once the onion is cooked through (translucent) add cumin and cook a bit longer until the onions slightly brown and begin to caramelize. Remove from heat and add olive oil and stir to incorporate. Add all this to the cooled lentil mixture and top with the chopped parsley.
3. Using a spoon or your hands incorporate and massage the ingredients together.
4. Take approximately 1 heaping tbsp. sized portions from the mixture and give them the kafte shape in your hands.
5. Serve with a side of salad of your choice, traditionally these are enjoyed with a finely diced tomato salad.

Notes:

 

Created using The Recipes Generator