Ingredients
Method
1
Rinse the red lentils under cold water until the water runs clear, then place them in a pot with 2 cups of water and bring to a boil.
2
Reduce heat to low and simmer the lentils until they are completely tender and begin to break down, about 15 minutes.
15 minutes
3
While the lentils cook, heat the olive oil in a large skillet over medium heat and sauté the minced onion until softened and lightly golden, about 5 minutes.
4
Stir the red pepper paste and paprika into the sautéed onion, cooking for 1 minute to release the spices.
1 minutes
5
Add the cooked lentils to the onion mixture and stir to combine, then add the bulgur wheat and mix thoroughly until evenly distributed.
6
Season the mixture with salt and freshly ground black pepper to taste, then fold in the sliced scallions and finely chopped Italian parsley until just combined.
7
Allow the mixture to cool slightly, then divide into 12 equal portions and shape each into an oval patty about 3 inches long, using damp hands to prevent sticking.
8
Heat a thin film of olive oil in the skillet over medium-high heat and cook the shaped kofta in batches, about 3-4 minutes per side until the exterior is lightly crisp and golden brown.
9
Serve the red lentil kofta warm, optionally with lemon wedges, fresh herbs, or a yogurt-based sauce on the side.