Lentil Koftas

Normally made with beef or lamb, this is the vegan version with red lentils, which packs a ton of healthy protein! This recipe is vegan friendly and gluten-free, too.

1 1/2 Cups red lentils
1/2 small onion, chopped
2 garlic cloves, minced
1 1/2 Tbsps parsley (fresh or dried)
2 tsp Oregano Agrumato Olive Oil
1 heaping Tbsp tomato paste
1 1/2 tsp salt
1/2 tsp black pepper
Pitas (however many you need)

For Salad/Topping
Half a cucumber, chopped into bite sized pieces.
2 medium sized tomatoes, chopped into bite sized pieces.
3 Tbsps Milanese Gremolata Infused Olive Oil
3 Tbsps A-Premium White Balsamic Vinegar


Make sure you soak your lentils well, approx. 2 hours.

While the lentils are soaking, chop your cucumbers and tomato and toss in a bowl with the Milanese Gremolata Olive Oil and A-Premium White Balsamic. Set aside.

Once lentils are soaked, drain the water and rinse the lentils well. Drain any excess water. Put the lentils, chopped onion, garlic cloves, tomato paste, parsley, salt, pepper, and 2 tsps of the Oregano Agrumato Olive Oil in a food processor and blend until you get a grainy consistency.

Scoop out 1 1/2 Tbsps of the mixture, and form into a small patty in your hand, about 1/2 an inch thick. Repeat until you have none of the mixture left in the processor.

Once you have your patties of koftas, fry them in a large pan but don't crowd them. Use whichever olive oil you like, Lemon Agrumato Olive Oil works well, as well as the Milanese Gremolata mentioned earlier. For spicier koftas, try using the Harissa Infused Olive Oil (cumin, caraway, coriander, chilies and garlic) or Baklouti Green Chili Olive Oil, or Cayenne Pepper Olive Oil.

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We apologize for any inconvenience.


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