Now that the weather is finally warmer and the evenings are lighter, I have been craving fresh, summery food: the kind of relaxed meal you can spread across a table and enjoy slowly. Eating outside sounds wonderful in theory, although my garden is not quite ready for that dream yet. It is overgrown, full of weeds and in need of some serious work before it becomes a pleasant place to sit down with dinner.
Even my poor dog has trouble making it to the bottom of the garden, so there is definitely some clearing, cutting back and general tidying to do. I also do not currently have any outdoor furniture, which makes the idea of a beautiful garden supper even more ambitious. Still, if I did have a tidy garden and a table ready for sharing food, these vegetarian red lentil koftas with homemade flatbreads and harissa yoghurt sauce would be exactly what I would make.
This is the perfect summer sharing meal. You can place the warm flatbreads, spiced lentil koftas, creamy harissa yoghurt and colourful toppings in the middle of the table, then let everyone build their own wrap. It feels generous, informal and full of flavour, with plenty of texture from the soft bread, tender koftas, crisp salad and tangy sauce.
The idea came after seeing a beautiful Mediterranean-style flatbread meal that immediately made me want something warm, soft and full of sunny flavours. The only issue was that the original inspiration was meat-based, and I am vegetarian. So instead, I created these red lentil and bulgur wheat koftas to satisfy that same craving in a meat-free way.
The koftas are based on Turkish mercimek köftesi, a popular appetiser made with red lentils and bulgur wheat. They are flavoured with tomato puree, red pepper paste, herbs, spices and a little harissa for warmth. The result is savoury, aromatic and deeply satisfying without feeling heavy. Because red lentils form the base of the mixture, the koftas are filling and wholesome, while the herbs and lemon juice keep them bright and fresh.
The harissa gives the koftas a gentle heat rather than making them aggressively spicy. If you prefer more fire, you can add extra harissa or a little chilli powder to taste. They are delicious served warm, but they are also very good cold, which makes them useful for picnics, packed lunches or make-ahead meals.
Served with soft flatbreads and a spicy, tangy yoghurt sauce, these vegetarian red lentil koftas make a complete and satisfying meal. I like them with shredded lettuce, finely sliced red onion and crumbled feta or vegan feta, but the toppings are flexible. Avocado, olives, sliced tomatoes, cucumber and houmous all work well. In fact, this is one of those meals where the more toppings you offer, the better it becomes.
A few of the ingredients may not be available everywhere. If you cannot find pomegranate molasses, you can leave it out, although it is worth looking for because it has a distinctive sweet-tart flavour and is excellent in dressings and marinades. Red pepper paste can often be found in the Mediterranean section of larger supermarkets. If you cannot find it, you can make a simple version by blending roasted sweet red peppers into a smooth paste.
Do not be put off by the length of the recipe. Each part is straightforward, and none of it is difficult. If you want to save time, you can use shop-bought flatbreads, pittas or wraps instead of making your own. However, homemade flatbreads are soft, warm and surprisingly easy, so they are worth making when you have the time.
The flatbreads can also be made ahead and frozen. Place a piece of clingfilm or greaseproof paper between each one so they do not stick together, then warm them in the oven or under the grill when needed. They defrost quickly, which makes them useful to keep on hand for a fast meal.
Vegetarian Red Lentil Koftas With Homemade Flatbreads & Harissa Yoghurt Sauce
Domestic Gothess
Ingredients
Red Lentil Koftas
- 180 g (1 cup) red lentils
- 700 ml (3 cups) water
- 140 g (⅔ cup) fine or medium bulgur wheat
- 1 onion finely chopped
- 2 cloves garlic crushed
- 1 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tbsp tomato puree
- 2 tbsp red pepper paste
- 2 tbsp pomegranate molasses
- 4 tsp harissa paste or another chilli paste, to taste
- 2 tbsp lemon juice
- 4 spring onions finely chopped
- handful fresh parsley finely chopped
- handful fresh mint finely chopped
- salt and pepper
- vegetable oil for frying
Flatbreads
- 500 g (4 ¼ cups) strong white bread flour
- 10 g (3 tsp) fast action yeast
- 10 g (1 tsp) salt
- 30 g (2 tbsp) caster sugar
- 30 g (2 tbsp) softened vegan butter
- 340 ml (1 ½ cups) lukewarm water
- vegetable oil for frying
Harissa Yoghurt Sauce
- 250 g (¾ cup) plain unsweetened vegan yoghurt
- 2 garlic cloves crushed
- 1-2 tbsp harissa paste
- couple of sprigs of fresh parsley finely chopped
- salt and pepper
To Serve, Choose From
- shredded lettuce
- finely sliced red onion
- crumbled vegan feta
- houmous
- sliced tomatoes
- cucumber
- olives
Instructions
To Make The Koftas
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Place the lentils and water in a saucepan and bring to the boil. Simmer for 15-20 minutes, until the lentils are soft and have the consistency of a thick soup. Stir in the bulgur wheat, simmer for 2 minutes, then remove from the heat. Cover and leave for about 20 minutes, until the bulgur is tender and has absorbed the excess liquid.
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Meanwhile, sauté the onion and garlic in the olive oil until soft. Stir in the cumin and paprika, cook for another 30 seconds, then remove from the heat.
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Mix the cooked onion into the lentil mixture, then add the tomato puree, red pepper paste, pomegranate molasses, harissa, lemon juice, spring onions, parsley and mint. Season well with salt and pepper. The mixture should be thick and will firm up more in the fridge. If it seems too wet, cook it gently over a low heat for a few minutes to dry it out. Cover and chill for at least 1 hour.
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Heat a couple of tablespoons of vegetable oil in a frying pan. Shape the chilled lentil mixture into small patties with your hands, then fry in batches for a few minutes on each side, until golden. Add more oil as needed. The koftas will be fragile while hot but will firm up slightly as they cool.
To Make The Flatbreads
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Place the flour in a large bowl. Add the yeast to one side of the bowl and the salt and sugar to the other. Add the butter, then pour in about three quarters of the water. Mix to form a rough dough, adding the remaining water as needed until it comes together into a soft dough.
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Turn the dough out onto an unfloured surface and knead for about 10 minutes, until smooth, silky and elastic. Place in a lightly oiled bowl, cover and leave to rise for about 1 hour, or until doubled in size.
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Turn the risen dough onto a lightly floured surface and knead briefly for about 30 seconds to knock out the air. Divide into 8 equal pieces and shape each piece into a ball.
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Roll one ball into a thin circle, about 24cm or 9.5 inches in diameter. Try to roll it quite thin, as the dough will puff slightly as it cooks.
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Place a large, heavy-bottomed frying pan over a medium heat and add a little vegetable oil. Add the dough round and cook for about 2 minutes, until browned, then flip and cook the other side for another couple of minutes.
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Roll out the next piece of dough while the previous flatbread cooks. Add a little more oil to the pan between flatbreads if needed. Stack the cooked flatbreads on top of each other to help keep them soft, and serve warm.
To Make The Harissa Yoghurt Sauce
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Stir together the yoghurt and crushed garlic. Add harissa paste to taste; use 1 tablespoon for a milder sauce or 2 tablespoons for more heat. Stir in the parsley, then season with salt and pepper.
To Serve
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Fill each warm flatbread with red lentil koftas, harissa yoghurt sauce and your chosen toppings. Fold and serve immediately.
