Monday, June 17, 2013

[MC-AllEthnic-Recipes] Red Lentil Köfte with Tomato-Cucumber Salad - 9 pts plus; 44g Carbohydrate; 10g Dietary Fiber

 

                      
* Exported from MasterCook *

               Red Lentil Köfte with Tomato-Cucumber Salad

Recipe By     :Chef Ana Sortun, Oleana [restaurant], Cambridge, MA
Serving Size  : 8     Preparation Time :0:00
Categories    : Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  unsalted butter
  1             medium  white onion -- minced
  1                     carrot -- finely chopped
  1         tablespoon  tomato paste
  2          teaspoons  hot paprika
  1           teaspoon  ground cumin
  1                cup  red lentils -- picked over and rinsed
  4               cups  water
  1                cup  medium-ground bulgur
                        Salt and freshly ground pepper
                        To dust: -- all-purpose flour
                        To fry: -- vegetable oil
  1              small  red onion -- finely chopped
  1                     European cucumber -- peeled, halved, seeded and finely diced
  1              small  green bell pepper -- minced
  1              pound  tomatoes -- seeded and cut into 1/2-inch dice
  6        tablespoons  extra-virgin olive oil
  1 1/2    tablespoons  fresh lemon juice
  1         tablespoon  pomegranate molasses -- (optional)
     1/4           cup  minced flat-leaf parsley
  8                     romaine lettuce leaves -- torn into large pieces

Melt the butter in a medium saucepan. Add the white onion and carrot and  
cook over moderate heat, until softened, about 5 minutes. Stir in the
tomato   paste, paprika and cumin, then add the lentils and water and
bring to a boil.   Simmer over moderate heat until the lentils are tender
and have absorbed about   three-fourths of the liquid, about 8 minutes.
Stir in the bulgur and remove   from the heat. Let stand until the liquid
is absorbed and the bulgur is   softened, about 20 minutes. Season with
salt and pepper. Transfer to a rimmed   baking sheet; spread in an even
layer to cool.  

Put 1/2 cup of flour in a plate. Divide the lentil mixture into 16  
portions; form into 3/4-inch-thick patties. Dredge the patties in the
flour,   shake off any excess and set on a floured baking sheet. In a
large skillet,   heat 1/4 inch of vegetable oil until shimmering. Working
in batches, fry the   patties over moderately high heat, turning once,
until golden, about 5   minutes. Drain on paper towels. Add more oil to
the skillet as necessary.  

In a large bowl, toss the red onion with the cucumber, bell pepper and  
tomatoes. In a small bowl, whisk the olive oil with the lemon juice and  
pomegranate molasses. Pour all but 2 tablespoons of the dressing over the 
 salad, season with salt and pepper and toss. Stir in 2 tablespoons of the
  parsley.  

In a large bowl, toss the romaine with the remaining 2 tablespoons of  
dressing and arrange on a large platter. Set the lentil cakes on the
lettuce.   Spoon the salad on top and sprinkle with the remaining parsley
and serve. 

Serve 8

Make Ahead: The cooked lentil patties can be refrigerated overnight.
Reheat in a 350°   oven before serving. 

Cuisine:
  "MidEastern"
Source:
  "Food & Wine, Vegetable Plot, August   2002"
S(Formatted by Chupa Babi):
  "June 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 340 Calories; 14g Fat (36.3%
calories from fat); 12g Protein; 44g Carbohydrate; 10g Dietary Fiber; 8mg
Cholesterol; 38mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2
Vegetable; 0 Fruit; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 1032 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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