middle-eastern

Turkish Lentil and Bulgur Kofte with Lemon Parsley Salad

Name: Turkish Lentil and Bulgur Kofte with Lemon Parsley Salad
Yield: 1 serving
Cuisine: middle-eastern
Ingredients: 82 g red lentils (dry); 54 g bulgur (fine, dry); 13 g olive oil; 22 g tomato paste; 22 g scallion (thinly sliced); 27 g parsley (chopped); 27 g lemon juice; 2 g ground cumin; 2 g paprika; 2 g salt; 1 g black pepper

This simmered dish pairs red lentils with bulgur, parsley and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

105 g Carbohydrates

16 g Fat

23 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

82g red lentils (dry) 289 kcal
54g bulgur (fine, dry) 185 kcal
13g olive oil 115 kcal
22g tomato paste 18 kcal
22g scallion (thinly sliced) 8 kcal
27g parsley (chopped) 9 kcal
27g lemon juice 8 kcal
2g ground cumin 8 kcal
2g paprika 6 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

red lentils (dry)
Rinse the red lentils, then simmer them with water in a small pot until very soft and nearly dry, 12 to 15 minutes.
bulgur (fine
Stir in the bulgur, cover, and let stand off heat for 10 minutes to hydrate.
olive oiltomato pastescallion (thinly sliced)parsley (chopped)ground cuminpaprikasaltblack pepper
Add scallion, parsley, tomato paste, olive oil, cumin, paprika, salt, and black pepper; knead with a spoon or clean hands until the mixture holds together.
Shape into small oval patties and chill 5 minutes to firm if needed.
parsley (chopped)lemon juicesalt
Toss lemon juice with a pinch of salt and the remaining parsley; serve kofte with the lemon parsley salad on the side.