Turkish Lentil & Walnut Köfte with Pomegranate-Tahini Sauce

Ingredients

• 0.5 cup red lentils, dried
• 1.25 cups water, for cooking lentils
• 0.25 cup walnuts, finely chopped
• 0.33 cup bulgur wheat, fine, uncooked
• 0.5 cup vegetable broth, for bulgur
• 2 cups kale, chopped
• 2 tbsp tahini, sesame paste
• 1.5 tbsp pomegranate molasses
• 3 cloves garlic, minced
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 0.25 tsp sumac, optional
• 2 tbsp fresh mint, chopped
• 1.5 tbsp lemon juice, fresh
• 2.5 tbsp olive oil, divided
• 2 tbsp breadcrumbs, or flour for binding
• to taste salt and black pepper

Instructions

1. 1

   Rinse red lentils and cook in 1.25 cups water for 15-18 minutes until very soft. Drain well and let cool completely.

2. 2

   Meanwhile, bring vegetable broth to boil, add bulgur, remove from heat, cover and let sit 15 minutes until tender. Fluff and cool.