Name: How to make gluten free red lentil kofta, a turkish speciality
Ingredients: 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; 1/2bnch 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

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
Add 1 TBsp tomato paste
10-12 spring onions-slice or scallions
Add 1TBsp tomato paste
Cut scalions
Parsley
Minced parsley
The spices chili flakes, cumin, turmeric, paprika and black peppet
The salt
All the spices. Mix
1 cup cooked quinoa
135g/1 cup cooked quinoa
Lentils/tomato paste are done
Add 2TBsp olive oil. Adjust spices. Add 1 lemon juice. 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
Or Serve on small lettuce leaves...sucrines
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 
1/2bnch 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

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