Middle Eastern Lentil Kofta Bowl By Sy Recipe

Name: Middle Eastern Lentil Kofta Bowl By Sy
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: Serves 1 or more
Ingredients: Chicken Stock; 1 cup brown or green lentils; Celery Rib; 1/2 cup finely chopped onion (for kofta) + 1/2 cup chopped onion (for soup); 1 tsp tomato paste; Green Zucchini; 1/2 cup chopped red bell pepper; 1 tbsp butter; Garlic Cloves; Lemon, Juice Of; Lemon Zest; 1 tbsp olive oil (for kofta) + 1 tbsp olive oil (for frying koftas); 1 tsp ground cumin; Ginger; Ground Turkey; 1/2 tsp ground coriander; Black Pepper; 1/4 cup finely chopped parsley; Oil

Experience a taste of the Middle East with this vibrant and flavorful lentil kofta bowl! This hearty and visually stunning soup is a culinary delight, perfect for a satisfying weeknight meal or a special occasion. The tender lentils, savory koftas, and colorful vegetables combine to create a symphony of textures and tastes. Customize your bowl with a variety of delicious accompaniments for an unforgettable dining experience.

Prep Time 30 mins

Cook Time 120 mins

Calories 462.6 kcal

Protein 77g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Middle Eastern Lentil Kofta Bowl By Sy

Chicken Stock
1 cup brown or green lentils
Celery Rib
1/2 cup finely chopped onion (for kofta) + 1/2 cup chopped onion (for soup)
1 tsp tomato paste
Green Zucchini
1/2 cup chopped red bell pepper
1 tbsp butter
Garlic Cloves
Lemon, Juice Of
Lemon Zest
1 tbsp olive oil (for kofta) + 1 tbsp olive oil (for frying koftas)
1 tsp ground cumin
Ginger
Ground Turkey
1/2 tsp ground coriander
Black Pepper
1/4 cup finely chopped parsley
Oil

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How to Make Middle Eastern Lentil Kofta Bowl By Sy

**Prepare the Kofta:** In a bowl, combine 1 lb ground poultry, 1/2 cup finely chopped onion, 1/4 cup finely chopped parsley, 1 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp turmeric, salt, and pepper to taste. Gently mix until combined. Set aside.
**Start the Soup:** Heat 4 cups of vegetable broth in a large pot over medium heat. Add 1 cup brown or green lentils, 1 cup chopped celery, 1/2 cup chopped onion, 1 (14.5 oz) can diced tomatoes (undrained), and 1 tsp tomato paste. Bring to a simmer.
**Simmer the Lentils:** Cover and simmer for 30-40 minutes, or until the lentils are three-quarters cooked. Stir occasionally.
**Reserve Lentils:** Remove about 1/2 cup of cooked lentils and set aside.
**Puree the Soup:** Remove the pot from the heat and carefully puree the soup using an immersion blender or in a regular blender in batches. Return the pot to the stove.
**Season and Reduce:** Add 2 tbsp semneh (or substitute with 1 tbsp tahini and 1 tbsp olive oil), and puree again. Simmer for 15 minutes, stirring frequently, until the soup has thickened slightly.
**Add Reserved Lentils:** Stir in the reserved 1/2 cup of lentils and cook for 1 minute more.
**Prepare the Kofta:** Form the kofta mixture into 12-16 small, flat patties. Heat 1 tbsp olive oil in a skillet over medium heat. Fry the koftas for 3-4 minutes per side, until cooked through and slightly browned. Flatten them with a spatula while cooking.
**Prepare the Vegetables:** In a microwave-safe bowl, combine 1 medium zucchini, diced, 1/2 cup chopped red bell pepper, and 1 tbsp butter. Microwave for 1 minute, or until slightly softened. Do not overcook.
**Assemble the Bowls:** Ladle the thick lentil soup into bowls. Arrange 2-3 koftas, 3 slices of zucchini, and a sprinkle of chopped red bell pepper on top of each bowl.
**Serve and Enjoy:** Serve immediately with pita bread and your choice of accompaniments: hot chili sauce, yogurt sauce, mint sauce, sour cream, sour pickles/vegetables, and lemon wedges.