Snapguide

How to make gluten free red lentil kofta, a turkish speciality

Gluten free. Because I replaced Bulgar with quinoa. The combination is delicious. Onions and olive oil are added without frying. It is a great vegan dish. Complete protein. Easy to prepare and cheap

43
STEPS
INGREDIENTS

170g/1cup add 1.5 cup water boil . 30 mins. Check. Stir add hot water if necessary. They should become rather dry and easy to mash

170g/1cup add 1.5 cup water boil . 30 mins. Check. Stir add hot water if necessary. They should become rather dry and easy to mash

Add 1 TBsp tomato paste

Add 1 TBsp tomato paste

10-12 spring onions-slice or scallions

10-12 spring onions-slice or scallions

Add 1TBsp tomato paste

Add 1TBsp tomato paste

Cut scalions

Cut scalions

Parsley

Parsley

Minced parsley

Minced parsley

The spices chili flakes, cumin, turmeric, paprika and black peppet

The spices chili flakes, cumin, turmeric, paprika and black peppet

The salt

The salt

All the spices. Mix

All the spices. Mix

1 cup cooked quinoa

1 cup cooked quinoa

135g/1 cup cooked quinoa

135g/1 cup cooked quinoa

Lentils/tomato paste are done

Lentils/tomato paste are done

Add 2TBsp olive oil. Adjust spices. Add 1 lemon juice. Mix

Add 2TBsp olive oil. Adjust spices. Add 1 lemon juice. Mix

Add the parsley and the scallions. Mix .

Add the parsley and the scallions. Mix .

Form by hands. They will make around 30 pieces.    It is a squeeze between the palm and the fingers...a child's play so easy and fast..  Brush them with olive oil. They tend to form a dry crust

Form by hands. They will make around 30 pieces. It is a squeeze between the palm and the fingers...a child's play so easy and fast.. Brush them with olive oil. They tend to form a dry crust

Or Serve on small lettuce leaves...sucrines

Or Serve on small lettuce leaves...sucrines

Decorate with some ciboulette  or the stems of the scallions some more cut parsley. Ready to serve

Decorate with some ciboulette or the stems of the scallions some more cut parsley. Ready to serve

It is a nice finger food platter for big parties. It makes around 30 peices

  • 1.0c Red lentils 170g
  • 1.0c Cooked quinoa red or white 135 g
  • 1.0Tbsp Tomato paste & chili flakes
  • 10.0 Scallions or spring onions
  • 0.0bnch Parsley
  • 1.0tsp Salt
  • 1.0tsp Peppercorns
  • 1.0tsp Turmeric or more
  • 1.0Tbsp Cumin seeds or 2Tsp powder
  • 4.0Tbsp Olive oil 2 in the mix
  • 1.0Tbsp Lemon juice
  • 1.0tsp Paprika