Rating: 51

Prep Time: 40 minutes

Cook Time: 20 minutes

Number of servings: 8

Per Serving 402 calories

Fat 21 g

Carbs 47 g

Protein 11 g

8

Ingredients

• Kofte Ingredients:
• 2 tablespoons butter
• 1 finely chopped onion
• 1 peeled and finely chopped carrot
• 1 teaspoon ground cumin
• 2 teaspoons Aleppo pepper
• 1 cup red lentils
• 4 cups water
• ½ cup tomato sauce
• 1 1/2 cups extra fine bulgur
• ¼ cup olive oil
• Salt and pepper, to taste
• Salad Ingredients:
• 1/2 finely chopped red onion
• 3 Persian cucumbers, peeled, seeded and finely chopped
• 1 diced bell pepper
• 9 oz. tomatoes, chopped
• 6 tablespoons olive oil
• 1 ½ tablespoons lemon juice
• 1 tablespoon pomegranate molasses
• ¼ cup pomegranate seeds
• Salt and pepper, to taste
• ¼ cup finely chopped parsley
• 8 lettuce leaves, chopped

Instructions

1. To make the kofte, melt butter in a saucepan. Add onion and carrot and cook until softened, about 5 minutes.
2. Add cumin and Aleppo pepper. Add lentils, tomato sauce and water. Bring to a boil. Reduce to a simmer and cook until lentils are tender, about 10 minutes.
3. Add bulgur and olive oil. Stir to combine. Remove from heat. Let it sit until the bulgur has absorbed the liquid and is soft, about 20 minutes.
4. Add salt and pepper. Transfer to a shallow plate or bowl and spread in an even layer to cool.
5. To make the salad, combine onion, cucumber, bell pepper and tomatoes.
6. In a small bowl, combine lemon juice and pomegranate molasses. Slowly add olive oil while whisking constantly. Add pomegranate seeds, parsley, salt and pepper. Whisk to combine.
7. Reserve 2 tablespoons of the dressing and pour the rest over the cucumber salad. Toss to combine.
8. Once the kofte is cool, form into small patties, making an indent in the center to catch the salad.
9. Toss the remaining salad dressing with the lettuce.
10. To serve, place kofte on the lettuce and pour cucumber salad on top.

Notes