turkish

Red Lentil Kofta With Pomegranate Walnut Salad

Name: Red Lentil Kofta With Pomegranate Walnut Salad
Yield: 1 serving
Cuisine: turkish
Ingredients: 55 g red lentils, dry; 44 g fine bulgur, dry; 16 g olive oil; 13 g tomato paste; 1 g ground cumin; 88 g lettuce, chopped; 13 g pomegranate molasses; 15 g walnuts, chopped; 2 g salt; 0.73 g black pepper

This baked dish pairs red lentils, dry with pomegranate molasses, walnuts, chopped and fine bulgur, dry. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Vegan Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

23 g Protein

85 g Carbohydrates

27 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

55g red lentils, dry 194 kcal
44g fine bulgur, dry 150 kcal
16g olive oil 141 kcal
13g tomato paste 11 kcal
1g ground cumin 4 kcal
88g lettuce, chopped 13 kcal
13g pomegranate molasses 34 kcal
15g walnuts, chopped 98 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

red lentils
Rinse red lentils and simmer in 1 1/4 cups water until very soft, 12 to 15 minutes; any remaining water should be absorbed.
fine bulgur
Stir in bulgur, cover, and let stand 10 minutes to hydrate.
olive oiltomato pasteground cuminsaltblack pepper
Mix in olive oil, tomato paste, cumin, salt, and black pepper; mash and knead until the mixture holds together.
Shape into 8 to 10 small oval patties using damp hands.
lettucepomegranate molasseswalnuts
Toss lettuce with pomegranate molasses and walnuts. Plate the salad and arrange kofta on top or alongside.
Serve at room temperature or slightly warm.