Spiced Lentil and Walnut Kofta with Pomegranate Glaze

Instructions

1. 1

   Rinse the brown lentils and cook them in water according to package directions until tender but not mushy. Drain well and set aside.

   ~30 min
2. 2

   While the lentils cook, finely chop the onion and mince the garlic. Roughly chop the walnuts and parsley.

   ~5 min
3. 3

   In a food processor, combine the cooked lentils, chopped walnuts, onion, minced garlic, parsley, cumin, coriander, allspice, salt, and pepper. Pulse until the mixture is well combined but still has some texture.

   ~3 min
4. 4

   Transfer the mixture to a large bowl. Add the breadcrumbs and mix thoroughly. If the mixture is too wet, add more breadcrumbs, one tablespoon at a time, until it holds its shape.

   ~2 min
5. 5

   Roll the mixture into small, bite-sized koftas (about 1.5 inches in diameter).

   ~10 min
6. 6

   Heat the olive oil in a frying pan over medium heat. Carefully add the koftas in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and heated through.

   ~8 min
7. 7

   In a small bowl, whisk together the pomegranate molasses and lemon juice. Drizzle this glaze over the koftas just before serving.

   ~1 min