Lentil Kafta Skewers

Ingredients

• 1 cup brown lentils (Dry lentils)
• 165 g onion (Finely chopped)
• 20 g fresh parsley (Roughly chopped)
• 45 g garlic (Chopped or minced)
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp chili pepper powder
• 1 tsp salt
• 0.25 tsp ground cinnamon
• 2 tsp ground allspice
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 2 tbsp olive oil (For sautéing)
• 1 bay leaf (Remove after cooking the lentils)
• 2 tbsp chickpea flour
• 3 tbsp cornflour (Cornstarch/cornflour)

Steps

1. 1

   Rinse the dry brown lentils and place them in a saucepan with the bay leaf and enough water to cover them generously. Bring to a boil, then reduce the heat and simmer until the lentils are completely tender, about 20–25 minutes. Drain thoroughly, remove the bay leaf, and set the lentils aside to cool slightly.

2. 2

   While the lentils cook, heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 5–7 minutes; the onion should be translucent and beginning to turn golden.

3. 3

   Add the tomato paste, cumin, chili pepper powder, salt, cinnamon, allspice, smoked paprika, and ground coriander to the skillet. Stir well so the spices coat the onion and garlic, then cook for a couple of minutes until fragrant. Remove from the heat and let the mixture cool slightly.

4. 4

   Transfer the cooked lentils, spiced onion-and-garlic mixture, parsley, chickpea flour, and cornflour to a food processor. Process until the ingredients form a cohesive, moldable mixture with no large pieces remaining; avoid making it completely liquid or purée-smooth.

5. 5

   Divide the kafta mixture into 11 portions, approximately 60 g each. Roll each portion into a compact ball, pressing firmly so it holds together.

6. 6

   Mold each ball around a skewer, shaping it into an even cylinder or oblong kafta. Press the mixture firmly around the skewer and smooth the surface so it does not crack or fall away during grilling.

7. 7

   Preheat a grill or grill pan over medium-high heat. Grill the skewers, turning them regularly so all sides cook evenly, until browned, lightly crisp on the outside, and heated through, about 8–12 minutes total. Handle them gently, especially when turning.

8. 8

   Serve the lentil kafta on its own or tucked into a sandwich.

Notes

The source specifies approximately 11 skewers, with each kafta portion weighing about 60 g. Cooking and grilling times are practical estimates because the original post does not specify them. Serve immediately for the best texture.

Nutrition per serving

• main
• vegan
• vegetarian
• plant-based
• Middle Eastern
• Lebanese-inspired
• grilled
• high-fiber