Middle Eastern Red Lentil Köfte Salad | Hearty Bowl

Thoroughly rinse the red lentils under cold water in a strainer, then place them in a medium saucepan with 500 ml of water. Bring to a boil, then cook over medium heat for about 12-15 minutes until the lentils are completely soft and cooked through.

When the lentils are cooked until creamy and still have a little moisture left, add the fine bulgur, stir thoroughly, then turn off the heat. Cover the saucepan and let it stand for 15 minutes so the bulgur absorbs the steam and moisture from the lentils.

While the lentils and bulgur are resting, heat 50 ml of extra virgin olive oil in a pan. Add the very finely chopped onion and sauté until translucent, about 5 minutes. Stir in the crushed garlic and tomato paste, then sauté for another 2 minutes until the oil turns a nice deep red color.