Cook Along with Chef Deniz: Curried Red Lentil Koftas

October 29, 2020

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

We LOVE Hellish Relish. Made in BC by Heather Bottoms and just like her, it’s sweet, sassy, and a little bad-assy. Hellish Relish is a moreish mixture of fresh seasonal chili peppers and onions, cooked up with mustard seed, vinegar, salt and a sprinkle of sugar to create a sweet and sassy taste sensation that you can enjoy on almost anything! Get ready for a Halloween that is Hellish(ly Relishly delicious)!

Open the other recipes he featured tonight in your browser so you can work across his menu as you watch along.

Curried Red Lentil Koftas with Harissa, Belgian Endive and Hellish Relish
Bacon Steak with Sweet Potato Latke, Spinach and Hellish Relish

Curried Red Lentil Koftas with Harissa, Belgian Endive and Hellish Relish

By Chef Deniz Tarakcioglu

Oct 29, 2020

Ingredients:

300ml red lentils
275ml fine bulgur
50ml lemon juice
30ml cumin seeds, lightly toasted
30ml coriander seeds, lightly toasted and coarsely ground
40ml harissa
30ml favourite chili paste
30ml tomato paste
50ml each of, parsley, mint, coriander, green onions, finely chopped
100ml Well Seasoned olive oil
Hellish Relish, to taste
Belgian endive leaves
2 preserved lemon or any favourite pickle, minced

Instructions:

Cover the red lentils with cold water and simmer on medium heat until all the lentils are cooked very soft.
Beat the mixture with a wooden spoon until a coarse paste forms.
Add the bulgur, mix well, cover with a tea towel and let it cool to room temperature. Once cooled it should be a sandy mixture.
Mix everything in a large bowl and season with salt as well.
Form into small balls and serve on endive leaves, garnish with hellish relish and minced pickles.

Prep Time: 35 Minutes

Cook Time: 35 minutes

Yield: 4

Cook Along with Chef Deniz: Curried Red Lentil Koftas

Curried Red Lentil Koftas with Harissa, Belgian Endive and Hellish Relish

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