Red Lentil Kofte

Ingredients

For 8 servings

• •1 tasse (200 g) dried red lentils, rinsed and drained
• •3 tasse (720 ml) water
• •3 /4 cup (135 g) medium-grind bulgur wheat (see notes)
• •2 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
• •1 medium yellow onion (8 ounces; 226 g), diced (about 1 cup)
• •3 c. à soupe (45 ml) olive oil
• •1 1/2 tablespoons tomato paste
• •1 c. à soupe pepper paste (biber salçası) or 1 additional tablespoon tomato paste (see notes)
• •1 c. à soupe ground cumin
• •1 c. à café Aleppo pepper flakes (optional)
• •3 scallions, thinly sliced, plus more for garnish
• •1 tasse chopped fresh flat-leaf parsley leaves ( 2.5 ounces; 70 g)
• •Romaine lettuce leaves and lemon wedges for serving serve (optional)
• •Whole milk yogurt, to serve (optional)

Method

1. 1.In a medium sauce pan, add red lentils, 3 cups (720 ml) water and 1 teaspoon kosher salt. Bring to boil over high heat, then reduce to medium heat and simmer, with lid ajar, until lentils are fully cooked, slightly broken, and mushy, 20 to 25 minutes.
2. 2.Meanwhile, in a large skillet, heat oil over medium heat until shimmering. Cook onion and 1 teaspoon kosher salt, stirring occasionally, until softened and just beginning to brown, 7 to 10 minutes. Add tomato paste, pepper paste (if using), cumin, and Aleppo pepper (if using), and stir until well-combined and fragrant, about 30 seconds; set aside.
3. 3.Once lentils are cooked, remove pan from heat and add bulgur; stir to combine. Cover and let lentil-bulgur mixture sit until bulgur is tender and cooked through and water is absorbed, 20 to 25 minutes. Check mixture at 15-minute mark: If the mixture looks dry and bulgur is still undercooked, add 1/4 cup (90 m) warm water, stir to combine, and let sit until water is fully absorbed and bulgur is tender, 10 more minutes. Fluff lentil-bulgur mixture with a fork or spatula.
4. 4.Add lentil-bulgur mixture to a large bowl, add cooked onion mixture, and stir until well combined. Let cool in bowl until just warm to the touch, 20 to 30 minutes.
5. 5.When mixture is cool enough to handle, stir in parsley, scallions, and remaining 1/2 teaspoon of salt. Combine ingredients with spoon or your hands until well incorporated. Season with salt and pepper to taste as needed.
6. 6.Cover and refrigerate for at least 30 minutes or up to 4 days.
7. 7.To serve, take a heaping 1/4 cup portion in hand and press to create an oblong oval shape. Serve on top of crispy lettuce leaves with additional scallion slices and chopped parsley, wedges of lemon, and plain whole-milk yogurt, if desired.