Prepare to embark on a culinary journey that will transform your perception of plant-based cooking! These mouthwatering Red Lentil Kefta are not just another vegetarian recipe - they're a Middle Eastern-inspired sensation that proves healthy eating can be incredibly delicious and exciting. Imagine crispy, golden-brown morsels packed with protein, bursting with aromatic spices, and so satisfying that even meat-lovers will be begging for seconds. Whether you're a committed vegan, a curious foodie, or someone looking to expand your recipe repertoire, this grain-free marvel is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup red lentils
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup parsley, chopped
- 1 tsp cumin
- 1 tsp paprika
- Salt to taste
- 2 tbsp olive oil
Instructions
- Rinse the red lentils thoroughly under cold water until the water runs clear, then drain completely.
- In a medium saucepan, combine the rinsed lentils with 2 cups of water. Bring to a boil, then reduce heat and simmer for 10-12 minutes until lentils are soft and have absorbed most of the water. Allow to cool slightly.
- While lentils are cooking, finely chop the onion and mince the garlic. Chop the fresh parsley leaves.
- In a large mixing bowl, mash the cooked lentils with a fork or potato masher until they form a cohesive paste-like consistency.
- Add the chopped onion, minced garlic, chopped parsley, cumin, paprika, and salt to the mashed lentils. Mix thoroughly until all ingredients are well incorporated.
- Shape the mixture into small oval or cylindrical kefta shapes using your hands, making approximately 12-16 small portions.
- Heat olive oil in a large skillet over medium heat. Carefully place the lentil kefta in the pan and cook for 3-4 minutes on each side until they develop a golden-brown crispy exterior.
- Remove from heat and let rest for 2-3 minutes before serving. Optionally, garnish with additional fresh parsley.
- Serve hot as a main dish or appetizer, accompanied by a fresh salad or tahini sauce if desired.
Tips
- Ensure your lentils are completely drained to prevent a soggy mixture
- Use a potato masher or fork to create the ideal texture - not too smooth, not too chunky
- Wet your hands slightly when shaping the kefta to prevent sticking
- Use a cast-iron skillet for the most even, crispy exterior
- Let the kefta rest for a few minutes after cooking to help them firm up
- For extra flavor, try toasting your cumin and paprika in the pan briefly before adding to the mixture
- These kefta freeze beautifully - make a double batch for quick future meals
- Serve with a cooling tahini or yogurt sauce to complement the warm spices
Nutrition Facts
Calories: 230kcal
Carbohydrates: 35g
Protein: 15g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
