Middle Eastern Lentil & Kofta Bowl by Sy

Recipe by SkipperSy
READY IN: 2hrs
YIELD: 4-6 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix the kofta ingredients and set aside.
  • Put stock in a pot (non-stick Teflon) and after heated add; peas (lentils), celery, onion, tomato paste and let simmer for about 30+ minutes, with the cover on.
  • Stirring occasionally.
  • When the lentils are three quarters done, reserve about 1/2 cup for later use.
  • Remove pot from stove and puree the soup, then back on the stove.
  • After the soup is reduced somewhat, add; Semneh Seasonings and puree again.
  • Let soup simmer for about 15 minutes, stir often (and make sure nothing sticks to the bottom of the pot).
  • When you have a real thick soup add the 1/2 cup reserved lentils and cook for one minutes more.
  • The soup should be thick which will allow the koftas, zucchini and red peppers to float on top when added.
  • While the soup is cooking, make the koftas.
  • Form about 12-16 small flat kofta patties and fry with a little oil (or grilled).
  • Make sure that the ground poultry is thoroughly cooked, flatten them with a spatula.
  • Put the zucchini and chopped red pepper into a big bowl, add the butter and then into the microwave for about 1 minutes.
  • Do not over cook!
  • Add the thick lentil soup to each bowl.
  • Make a nice looking design around the bowl by placing 2- koftas, 3 slices of zucchini and garnish with red peppers.
  • Enjoy, with pita bread and accompanied with hot chili sauce, yogurt sauce, mint sauce, sour cream, sour pickles/vegetables, lemon wedges on the side.
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