Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 250 grams of brown lentils with 3 cups of filtered water in a clean jar, cover the jar loosely with a breathable cloth, and let the lentils ferment at room temperature for 18-24 hours until slightly bubbly and a tangy aroma develops; then drain the fermented lentils thoroughly and rinse with cold water.

2. 2

   In a food processor, combine the drained fermented lentils, 1 medium chopped yellow onion, 4 minced cloves of garlic, 0.5 cup chopped fresh cilantro, 0.25 cup chopped fresh parsley, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon baking soda, 1 teaspoon salt, and 0.5 teaspoon black pepper, pulsing until the mixture is well combined but still has some texture.

3. 3

   Transfer the lentil mixture to a bowl and incorporate 2 tablespoons of all-purpose flour, mixing well to form a cohesive dough from which to shape the kofta.

4. 4

   Form the lentil mixture into approximately 12-14 small oval-shaped kofta patties, each weighing about 30 grams.

5. 5

   Heat 2 tablespoons of vegetable oil in a large skillet over medium heat, then carefully place the lentil kofta into the hot oil and cook for 4-5 minutes on each side until golden brown and cooked through.

6. 6

   While the kofta cooks, prepare the Spiced Galangal Tahini Drizzle by whisking together 0.5 cup of tahini, 1 inch of finely grated fresh galangal, 3 tablespoons of fresh lemon juice, 0.25 teaspoon of ground cumin, 0.5 teaspoon of salt, and 0.25 cup of cold water in a small bowl until smooth and creamy, adding more water one teaspoon at a time if a thinner consistency is desired.

7. 7

   Serve the golden-brown fermented lentil kofta immediately, drizzled generously with the Spiced Galangal Tahini Drizzle.