Red Lentil Koftas (Vegan Kofte Balls)

This Red Lentil Kofte Recipe has become one of my absolute favorite vegetarian meals. Kofte is one of my favorite things to order at Lebanese restaurants. When I make a more traditional recipe at home, I use a mixture of ground beef and lamb. Since we’ve started cutting back on our red meat consumption, this vegetarian version has really hit the spot. The textures and flavor of this recipe are truly outrageous! I am not sure I will go back to making the meat version because I frankly can't get enough of these vegetarian lentil koftas. 

This kofte is inspired by a few Middle Eastern recipes. Mercimek koftesi are Turkish Lentil Balls made of a red lentil and bulgur mixture. These are shaped after the mixture is cooked and served with fresh lemon juice. I took some of the techniques of this recipe but changed the cooking method to mimic the flavors and textures of a lamb kafta (kebabs). 

Learn more about these amazing legumes, and their health benefits, how to cook brown lentils, and check out my ever-growing list of lentil recipes.

Ingredient notes

When it comes to creating delightful and flavorful vegan dishes, it's all about finding the right combination of ingredients. In this recipe for Red Lentil Koftas, the key players are the red lentils, walnuts, and spices mixture.

Red Lentils: As the star of the show, red lentils bring their unique taste and nutritional benefits to the table. Known for their mild flavor and quick cooking time, red lentils provide a hearty and protein-packed base for the koftas. They offer a velvety texture when pureed, creating a smooth consistency that binds the koftas together. 

Walnuts: Adding a delightful crunch and a hint of nuttiness, toasted walnuts play a crucial role in enhancing the overall texture and flavor profile of the koftas. Once toasted the walnuts are finely chopped and incorporated into the lentil mixture, creating a pleasant contrast to the softness of the lentils

Spice Mixture: The spices in this recipe take the koftas to a whole new level, infusing them with aromatic flavors and Middle Eastern-inspired flair. The combination of ground coriander, cumin, cinnamon, and other carefully selected spices adds depth and complexity to the dish. These spices contribute warmth and earthiness, complementing the nutty undertones of the walnuts and the subtle sweetness of the red lentils. It's important to fry the spices along with the onions and garlic to release their full potential, allowing them to infuse every bite with an irresistible taste.

Step-by-Step instructions:

Start by washing the red lentils under cold water. Place them in a bowl and cover them with 4 cups water, allowing them to soak for 2 hours. This soaking process helps soften the lentils and improves the consistency of the mixture making it easier to combine. 

After 2 hours, drain the soaked lentils through a sieve, ensuring you remove as much water as possible. To further drain excess water, place the sieve on a tea towel and let the lentils sit for a few minutes. This will help achieve the desired consistency for the kofta mixture.

While the lentils are soaking, prepare the other ingredients. Finely dice a red onion, press the garlic cloves, and finely chop the mint and parsley.

Heat 1 tablespoon of oil in a frying pan over medium heat. Add the chopped onion and fry for about 5 minutes, until softened. Then, add the pressed garlic, tomato paste, ground coriander, cumin, cardamom, allspice, paprika, cinnamon, and chili flakes (if using). Fry the mixture for an additional 2 minutes, stirring occasionally. If needed, add a little more oil to prevent sticking. Set the sautéed onions aside to come to room temperature.

In the same frying pan, toast the walnuts over medium-high heat for 6-7 minutes. Stir them frequently to avoid burning. Once toasted, remove the walnuts from the pan and set them aside to cool.

Transfer the drained lentils and walnuts to a food processor and blitz them until smooth. This will create a pureed consistency that will help bind the koftas.

In a large mixing bowl, combine the pureed lentils with the cooled fried spice and sauteed onion mixture and the chopped fresh herbs. Add salt and pepper, approximately 1 teaspoon each, or adjust to your taste preference. Mix everything well to ensure the flavors are evenly distributed throughout the mixture.

To shape the koftas, use an ice cream scoop or wet your hands with water to prevent sticking. Scoop or shape the lentil mixture into small balls or patties.

In a non-stick frying pan, heat 1 tablespoon of oil over medium heat. Cook the lentil koftas in two batches of six, making sure not to overcrowd the pan. Fry each batch for about 6-8 minutes, flipping them gently halfway through, until they turn golden brown and crispy on the outside.

Once cooked, remove the lentil koftas from the pan and drain them on a paper towel to remove any excess oil.

Baking Alternative

If you prefer a lighter cooking method or want to reduce the amount of oil used in your dishes, baking the Red Lentil Koftas is an excellent option. This alternative technique yields equally delicious results while offering a healthier twist. Here's how you can easily bake the koftas to perfection:

1. Preheat your oven to 400°F and lightly oil a baking tray and line it with parchment paper. This ensures that the koftas won't stick to the tray during the baking process.
2. Shape the lentil mixture into small, uniform patties using either an ice cream scoop or wet hands. This step remains the same as when frying the koftas.
3. Place the shaped koftas on the prepared baking tray, leaving a small gap between each one to allow for even heat distribution.
4. Bake the koftas in the preheated oven for approximately 20-25 minutes, or until they turn golden brown and develop a slightly crispy exterior. You can gently flip them halfway through the baking time to ensure even browning on both sides.
5. Once fully baked, remove the tray from the oven and let the koftas cool for a few minutes. This allows them to firm up slightly, making it easier to handle and serve.

Baking Red Lentil Koftas offers several advantages. Firstly, it significantly reduces the amount of oil used in the cooking process, making it a healthier choice. Secondly, baking provides a more hands-off approach, as you don't need to constantly monitor the koftas like you would when frying them on the stovetop. Lastly, it offers a consistent and even cooking method, ensuring that all the koftas are cooked to perfection without any risk of uneven browning.

Once baked, these koftas maintain their wonderful flavors and delightful texture, with a slightly lighter and crispier exterior compared to the traditional fried version. Serve them hot as a main dish or as an appetizer alongside your favorite sides or dipping sauces.

Make Ahead

You can make the mixture ahead of time and store the lentil mixture in an airtight container until you are ready to cook the koftas.  The cooked kaftas also hold up well in the refrigerated for a few days.  

Serving Suggestions 

Sauce and Dips: Enhance the flavors of the koftas by serving them with a selection of delectable sauces and dips. A classic choice is a tangy and refreshing Tzatziki sauce, made with yogurt, cucumber, garlic, and herbs. You can also opt for a creamy and zesty Tahini sauce, which complements the earthy flavors of the koftas beautifully. Additionally, a spicy tomato-based sauce or a mint chutney can add a kick of flavor to the dish.

Salad: A vibrant and refreshing salad is an excellent choice to accompany the Red Lentil Koftas. Consider a crisp and colorful Mediterranean salad featuring fresh tomatoes, cucumbers, red onions, and olives. Drizzle it with a lemon vinaigrette or a light tahini dressing to bring out the flavors and add a refreshing element to your meal.

Flatbreads: Soft and warm flatbreads, such as pita bread or naan, make a fantastic addition to any kofta dish. They provide a delicious vessel for scooping up the koftas, along with the sauces and dips. You can lightly toast or warm the flatbreads before serving to enhance their texture and flavor.

Make lettuce wraps: swap out pitas for large lettuce leaves for a crunchy lettuce wrap. 

Rice or Grains: Serve the Red Lentil Koftas with a side of aromatic rice or grains to create a satisfying and well-balanced meal. Options like fluffy basmati rice, couscous, or quinoa work wonderfully. Consider adding fragrant spices like cumin, cardamom, or saffron to the rice or grains to elevate their taste.

Pickled Onions: Pickled onions are a fantastic condiment that adds a tangy and slightly sweet flavor to the dish. They provide a refreshing crunch and a zesty kick that cuts through the richness of the koftas.

Lemon slices: top with a squeeze of lemon juice for a bright finish. 

These vegan Red Lentil Koftas are not only packed with flavor but also provide a healthy dose of plant-based protein. With their hearty texture and Middle Eastern-inspired spices, they are sure to become a favorite among vegans and meat-eaters alike. So give this recipe a try and enjoy these delicious kofte balls as a satisfying main dish or a delightful appetizer. (Baked instructions in the note section of the recipe card)

If you’ve tried this Red Lentil Koftas (Vegan Kofte Balls)  recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

Recipe

Red Lentil Koftas (Vegan Kofte Balls)

These vegan Red Lentil Koftas are not only packed with flavor but also provide a healthy dose of plant-based protein. With their hearty texture and Middle Eastern-inspired spices, they are sure to become a favorite among vegans and meat-eaters alike. So give this recipe a try and enjoy these delicious kofte balls as a satisfying main dish or a delightful appetizer. (Baked instructions in the note section of the recipe card)

5 from 1 vote

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Prep Time 2 hours hrs

Cook Time 20 minutes mins

Course Appetizer, Main Course

Cuisine American, Mediterranean

Ingredients

  

• 1 cup red lentils
• 4 cups of water
• ½ toasted walnuts
• 1 red onion finely diced
• 3 cloves garlic pressed
• 1 tablespoon tomato paste
• 2 tablespoon ground coriander
• 1 tablespoon ground cumin
• ½ teaspoon cardamon
• ½ teaspoon allspice
• 1 teaspoon smoked paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon red chilli flakes
• handful of fresh parsley
• a handful of mint leaves only stems discarded
• 3-6 tablespoons of olive oil
• vegetable oil if frying

Instructions

 

• Start by washing the red lentils under cold water. Place them in a bowl and cover them with 4 cups water, allowing them to soak for 2 hours. This soaking process helps soften the lentils and improves the consistency of the mixture making it easier to combine.
• After 2 hours, drain the soaked lentils through a sieve, ensuring you remove as much water as possible. To further drain excess water, place the sieve on a tea towel and let the lentils sit for a few minutes. This will help achieve the desired consistency for the kofta mixture.
• While the lentils are soaking, prepare the other ingredients. Finely dice a red onion, press the garlic cloves, and finely chop the mint and parsley.
• Heat 1 tablespoon of oil in a frying pan over medium heat. Add the chopped onion and fry for about 5 minutes, until softened. Then, add the pressed garlic, tomato paste, ground coriander, cumin, cardamon, allspice, paprika, cinnamon, pepper and chilli flakes (if using). Fry the mixture for an additional 2 minutes, stirring occasionally. If needed, add a little more oil to prevent sticking. Set the sautéed onions aside to come to room temperature.
• In the same frying pan, toast the walnuts over medium-high heat for 6-7 minutes. Stir them frequently to avoid burning. Once toasted, remove the walnuts from the pan and set them aside to cool.
• Transfer the drained lentils and walnuts to a food processor and blitz them until smooth. This will create a pureed consistency that will help bind the koftas.
• In a large mixing bowl, combine the pureed lentils with the cooled fried spice and sauteed onion mixture and the chopped fresh herbs. Add salt and pepper, approximately 1 teaspoon each, or adjust to your taste preference. Mix everything well to ensure the flavors are evenly distributed throughout the mixture.
• To shape the koftas, use an ice cream scoop or wet your hands with water to prevent sticking. Scoop or shape the lentil mixture into small balls or patties.
• In a non-stick frying pan, heat 1 tablespoon of oil over medium heat. Cook the lentil koftas in two batches of six, making sure not to overcrowd the pan. Fry each batch for about 6-8 minutes, flipping them gently halfway through, until they turn golden brown and crispy on the outside.
• Once cooked, remove the lentil koftas from the pan and drain them on a paper towel to remove any excess oil.

Notes

Baking Alternative

If you prefer a lighter cooking method or want to reduce the amount of oil used in your dishes, baking the Red Lentil Koftas is an excellent option. This alternative technique yields equally delicious results while offering a healthier twist. Here's how you can easily bake the koftas to perfection:

1. Preheat your oven to 400°F and lightly oil a baking tray and line it with parchment paper. This ensures that the koftas won't stick to the tray during the baking process.
2. Shape the lentil mixture into small, uniform patties using either an ice cream scoop or wet hands. This step remains the same as when frying the koftas.
3. Place the shaped koftas on the prepared baking tray, leaving a small gap between each one to allow for even heat distribution.
4. Bake the koftas in the preheated oven for approximately 20-25 minutes, or until they turn golden brown and develop a slightly crispy exterior. You can gently flip them halfway through the baking time to ensure even browning on both sides.
5. Once fully baked, remove the tray from the oven and let the koftas cool for a few minutes. This allows them to firm up slightly, making it easier to handle and serve.

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