* Exported from MasterCook *
Red Lentil Kofta with Spinach
Recipe By :"The Very Best of Recipes for Health" by Martha Rose Shulman
Serving Size : 30 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup red lentils -- rinsed
1/2 onion
2 garlic cloves -- minced
3 cups water
Salt to taste
1 bunch spinach -- (12 ounce) stemmed, cleaned and roughly chopped, or 1 6-ounce bag baby spinach, stems removed, roughly chopped
2/3 cup bulgur -- fine or medium (No. 1 or No. 2)
2 tablespoons extra virgin olive oil
1 teaspoon cumin seeds -- toasted and ground
1/2 teaspoon allspice -- ground
Aleppo pepper -- to taste (optional)
1. Combine the red lentils, onion, garlic and water in a large saucepan
and bring to a boil. Skim off any foam, reduce the heat, add salt to taste
and simmer 30 minutes, or until the lentils are soft. Remove the onion
half. Add the spinach and simmer for another minute, until it is wilted.
Taste and adjust salt.
2. Stir the bulgur into the pot, turn off the heat and cover. Let sit for
30 minutes, until the bulgur is tender and has absorbed all the liquid.
3. Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and
add the ground cumin and allspice. Stir for about 15 seconds, until
fragrant, then stir into the lentil/bulgur/spinach mixture. Allow to cool,
in the refrigerator if you're leaving for more than an hour.
4. Moisten your hands with water and knead the mixture in the bowl for 3
to 5 minutes, or stir with a rubber spatula. Each time it begins to stick
to your hands, moisten them again. For a spicier mixture, add 1/4 to 1/2
teaspoon Aleppo pepper. Taste and adjust salt.
5. Moisten your hands and shape the mixture into walnut-size balls (about
1 inch). You'll have to moisten your hands again whenever the mixture
begins to stick to them. Place on a platter, garnish with scallions,
radishes, romaine lettuce leaves and lemon wedges, and serve, or chill for
several hours. Serve cold or at room temperature.
Yield: 4 to 6 servings, about 30 kofta total
Advance preparation: You can make these a day ahead and keep them in the
refrigerator.
Nutritional information per serving (4 servings. cals per kofta): 238
calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams
monounsaturated fat; 0 milligrams cholesterol; 35 grams carbohydrates; 11
grams dietary fiber; 52 milligrams sodium (does not include salt to
taste); 11 grams protein
Nutritional information per serving (6 servings): 159 calories; 1 gram
saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0
milligrams cholesterol; 23 grams carbohydrates; 7 grams dietary fiber; 34
milligrams sodium (does not include salt to taste); 7 grams protein
These bite-size bulgur and lentil balls can be part of a mezze spread — an
assortment of appetizers — or they can be served as a side dish.
Dec 27, 2011
ChupaNote: to make this fast, oil a glass baking dish. Spread mixture flat
with a spatula or moist fingers. Score into diamonds. Garnish.
Cuisine:
"Mediterranean"
Source:
"Recipes for Health, New York Times, Dec 27, 2011"
S(Formatted by Chupa Babi):
"Jan 2012"
Yield:
"30 kofta"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 34 Calories; 1g Fat (26.4% calories
from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
