Vospov Kofte (Red Lentil Kofte)

All of this was tasty - I wasn't sure how to eat it, let alone serve it. But the salad - my stars. What a delicious way to eat lentils.

This isn't enough to serve as an entree, but I coupled it with a bisque and it was a perfect combination for a light dinner.

Vospov Kofte (Red Lentil Kofte)
Cooks Illustrated

Kofte
3 c water
1 c red lentils, rinsed
1/4 c olive oil
1 1/4 tsp table salt, divided
1 c bulgur, fine-grind
4 T unsalted butter
1 onion, chopped fine
1 tsp aleppo pepper, ground
1 tsp cumin
1/4 tsp pepper
1/4 tsp allspice, ground
2 T parsley, chopped

Salad
3/4 c parsley, chopped
4 scallion, sliced thin
1/4 c mint, chopped
1 T olive oil
2 tsp lemon juice
1 tsp sumac, ground
1/2 tsp aleppo pepper, ground
1/4 tsp table salt

FOR THE KOFTE: Bring water, lentils, oil, and 1 teaspoon salt to boil in large saucepan over high heat. Adjust heat to maintain gentle simmer. Cover and cook, stirring occasionally, until lentils are fully broken down, 20 to 25 minutes. Place bulgur in large bowl.

Pour lentil mixture over bulgur, stir until uniform, and set aside. Wipe out saucepan with paper towel. Melt butter in now-empty saucepan over medium-high heat. Add onion, Aleppo pepper, cumin, pepper, allspice, and remaining ¼ teaspoon salt. Cook, stirring frequently, until onion is softened and just beginning to brown, 8 to 10 minutes. Add parsley and onion mixture to lentil mixture and stir until uniform. Transfer to bowl and let cool completely, 30 to 45 minutes. Refrigerate until stiffened enough to mold, about 30 minutes.

Using ¼-cup dry measuring cup sprayed with vegetable oil spray, divide mixture into 16 portions (respray cup if mixture starts to stick). Using your slightly moistened hands, press and roll each portion into 3-inch log. Arrange around perimeter of platter.

FOR THE SALAD: Toss all ingredients together in bowl.

Top kofte with salad; serve at room temperature.

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