Now that the weather has warmed and the evenings are lighter, I’ve been craving fresh, summery food to eat outside — despite my garden being a complete mess and overrun with weeds. Even the dog struggles to reach the bottom. Clearing it will take some serious work, and I don’t even have any outdoor furniture yet.
If I did have a pleasant garden to dine in, these vegetarian red lentil koftas with flatbreads and harissa yoghurt would be exactly what I’d make. They’re ideal summer sharing food: arrange everything on the table and let everyone build their own flatbreads.
I was inspired by a post from Lucy at Supergolden Bakes about Greek pork souvlaki, which looked delicious — perfect summer comfort food. As a vegetarian, I wanted those Mediterranean flavours in a warm soft flatbread, so I developed these red lentil koftas. They hit the spot exactly.
The koftas are based on Turkish mercimek köftesi, a popular appetizer made with red lentils and bulgur, flavored with tomato puree, roasted red pepper paste, herbs and warming spices. They’re packed with flavor, with a touch of heat from harissa that I love in both the koftas and the yoghurt. If you prefer them spicier, increase the harissa or add a pinch of chili powder.
Because they’re mostly red lentils, the koftas are filling and nutritious, and they’re just as good served warm or at room temperature. I served them with soft flatbreads and the spicy, tangy harissa yoghurt, plus crumbled feta, shredded lettuce and finely sliced red onion. Other great toppings include avocado, olives, tomato and hummus — or use them all. The more toppings, the better.
A few ingredients might be unfamiliar. If you can’t find pomegranate molasses, you can omit it, though it does add a distinctive tang that’s worth seeking out for dressings and marinades. Red pepper paste is often found in the Mediterranean aisle, or you can make your own by pureeing roasted sweet red peppers (freshly roasted and peeled or jarred).
Don’t be intimidated by the length of the recipe — the steps are straightforward and don’t take as long as they might seem. For an easier version, use store-bought flatbreads, pitas or wraps instead of making your own. You can also prepare the koftas in advance and freeze them, separating layers with clingfilm or greaseproof paper so they don’t stick together. When you want to serve them, warm them in the oven or under the grill — they defrost quickly, making them a convenient meal standby.
Vegetarian Red Lentil Koftas With Homemade Flatbreads & Harissa Yoghurt Sauce
Ingredients
Red Lentil Koftas
- 180 g (1 cup) red lentils
- 700 ml (3 cups) water
- 140 g (⅔ cup) bulgur wheat (fine or medium not coarse)
- 1 onion finely chopped
- 2 cloves garlic crushed
- 1 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tbsp tomato puree
- 2 tbsp red pepper paste
- 2 tbsp pomegranate molasses
- 4 tsp harissa paste or other chilli paste, to taste
- 2 tbsp lemon juice
- 4 spring onions finely chopped
- handful fresh parsley finely chopped
- handful fresh mint finely chopped
- salt and pepper
- vegetable oil for frying
Flatbreads
- 500 g strong white bread flour
- 10 g (3 tsp) fast action yeast
- 10 g (1 tsp) salt
- 30 g (2 tbsp) caster sugar
- 30 g (2 tbsp) softened vegan butter
- 340 ml (1 + ½ cups) lukewarm water
- vegetable oil for frying
Harissa Yoghurt Sauce
- 250 g (¾ cup) plain unsweetened vegan yoghurt
- 2 garlic cloves crushed
- 1-2 tbsp harissa paste
- couple of sprigs of fresh parsley finely chopped
- salt and pepper
To Serve, Your Choice Of
- shredded lettuce
- finely sliced red onion
- crumbled vegan feta
- houmous
- sliced tomatoes
- cucumber
- olives
Instructions
To Make The Koftas
-
Place the lentils and water in a saucepan and bring to the boil. Simmer for 15–20 minutes until the lentils are soft and nearly the consistency of a thick soup. Stir in the bulgur, simmer for 2 minutes, then remove from the heat, cover and set aside for about 20 minutes until the bulgur is tender and has absorbed the liquid.
-
Meanwhile, sauté the onion and garlic in olive oil until soft. Stir in the ground cumin and paprika, cook for 30 seconds, then remove from the heat.
-
Mix the cooked onion into the lentil mixture along with tomato puree, red pepper paste, pomegranate molasses, harissa, lemon juice, spring onions, parsley and mint. Season with salt and pepper. The mixture should be fairly thick — it will firm up in the fridge. If it seems soggy, dry it gently over low heat for a few minutes. Cover and chill for at least an hour until firm.
-
Heat a couple of tablespoons of vegetable oil in a frying pan. Shape the lentil mixture into small patties and fry in batches for a few minutes on each side until golden. Add more oil as needed. The patties will be fragile when hot but will firm up as they cool slightly.
To Make The Flatbreads
-
Place the flour in a large bowl. Add the yeast to one side and the salt and sugar to the other. Add the softened butter, then stir in about three-quarters of the water to make a shaggy dough, adding the remaining water as needed until it forms a soft dough.
-
Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth, silky and elastic. Place the dough in a lightly oiled bowl, cover and leave to rise for about an hour until doubled in size.
-
Turn the risen dough out and give it a brief 30-second knead to knock out the air. Divide into 8 even pieces and shape into balls.
-
Roll each ball into a thin circle about 24 cm (9.5 in) in diameter. The dough should be thin because it will puff slightly while cooking.
-
Heat a large heavy-bottomed frying pan over medium heat and add a little vegetable oil. Cook each flatbread for about 2 minutes per side until browned.
-
Stack cooked flatbreads on top of each other to keep them soft. Add a little more oil to the pan between batches. Serve warm.
To Make The Harissa Yoghurt Sauce
-
Stir together the yoghurt and crushed garlic. Add harissa paste to taste — about 1–2 tbsp depending on how spicy you like it. Stir in chopped parsley and season with salt and pepper.
To Serve
-
Assemble your flatbread with a kofta, spoonful of harissa yoghurt and your choice of toppings. Fold and enjoy.
Enjoy these flavorful, healthy koftas warm from the pan or at room temperature — perfect for relaxed summer meals and easy to prepare ahead.