Vegetarian Lamb Kofta

Reimagine the classic flavors of Middle Eastern lamb kofta with this irresistible vegetarian twist! These Vegetarian Lamb Koftas are a delightful fusion of hearty brown lentils, earthy button mushrooms, and aromatic spices like cumin, smoked paprika, and cinnamon. Fresh parsley and mint add a vibrant, herbaceous note, while breadcrumbs and a touch of egg bind everything into perfectly tender kofta shapes. Whether grilled for a smoky char or baked to golden perfection, these plant-based koftas are ideal for a healthy dinner or a star addition to a mezze platter. Serve them warm with a creamy yogurt dip or nestled in soft pita bread alongside crisp salad greens. Packed with protein and bursting with bold flavors, this recipe is sure to impress vegetarians and meat-lovers alike! Perfect for anyone seeking a delicious meat-free alternative inspired by the rich culinary traditions of the Middle East.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 cup Brown lentils
• 3 cups Water
• 8 ounces Button mushrooms
• 1 medium, finely chopped Onion
• 3 minced Garlic cloves
• 2 teaspoons Ground cumin
• 1.5 teaspoons Ground coriander
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Cinnamon
• 0.5 cup Fresh parsley
• 0.25 cup Fresh mint leaves
• 1 cup Breadcrumbs
• 1 large, beaten Egg
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil

Directions

Step 1

Rinse the lentils under cold water, then place them in a large pot with 3 cups of water. Bring to a boil, then reduce the heat and simmer for about 20 minutes, until the lentils are tender, but not mushy. Drain and set aside.

Step 2

While the lentils are cooking, clean and finely chop the mushrooms. In a large skillet, heat 1 tablespoon of olive oil over medium heat and add the chopped mushrooms. Cook until they have released their moisture and become browned, about 8 minutes.

Step 3

Add the finely chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes. Remove from heat.

Step 4

In a large mixing bowl, combine the cooked lentils, mushroom mixture, cumin, coriander, smoked paprika, cinnamon, parsley, mint, breadcrumbs, beaten egg, salt, and black pepper. Mix well to combine.

Step 5

Preheat your grill or oven to 375°F (190°C). If grilling, brush the grates with olive oil. If baking, line a baking sheet with parchment paper.

Step 6

Form the mixture into oval-shaped patties or torpedo shapes, about 1 inch thick. This should make around 12 koftas.

Step 7

Grill the koftas for about 4 minutes on each side, until lightly charred and heated through. Alternatively, bake them in the oven for 25-30 minutes, turning halfway, until golden brown.

Step 8

Serve the vegetarian lamb koftas hot with a side of yogurt dip or in pita bread with salad.

Nutrition Facts

Serving size	(1597.9g)

Amount per serving	% Daily Value*
Calories	1203.2

Total Fat 46.0g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 4.6g
Cholesterol 219.5mg	0%
Sodium 4244.2mg	0%
Total Carbohydrate 164.7g	0%
Dietary Fiber 33.2g	0%
Total Sugars 27.0g
Protein 54.4g	0%

Vitamin D 53.8IU	0%
Calcium 529.4mg	0%
Iron 25.7mg	0%
Potassium 2621.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.1%

Protein: 16.9%

Carbs: 51.1%