Middle Eastern Lentil & Kofta Bowl by Sy

“This is a delicious Middle Eastern Soup Bowl enjoyed by many cultures in the region. Besides its appetizing visual appeal, adding the various accompaniments makes this dish extra tasty!”
4-6 bowls

Ingredients Nutrition


  1. Mix the kofta ingredients and set aside.
  2. Put stock in a pot (non-stick Teflon) and after heated add; peas (lentils), celery, onion, tomato paste and let simmer for about 30+ minutes, with the cover on.
  3. Stirring occasionally.
  4. When the lentils are three quarters done, reserve about 1/2 cup for later use.
  5. Remove pot from stove and puree the soup, then back on the stove.
  6. After the soup is reduced somewhat, add; Semneh Seasonings and puree again.
  7. Let soup simmer for about 15 minutes, stir often (and make sure nothing sticks to the bottom of the pot).
  8. When you have a real thick soup add the 1/2 cup reserved lentils and cook for one minutes more.
  9. The soup should be thick which will allow the koftas, zucchini and red peppers to float on top when added.
  10. While the soup is cooking, make the koftas.
  11. Form about 12-16 small flat kofta patties and fry with a little oil (or grilled).
  12. Make sure that the ground poultry is thoroughly cooked, flatten them with a spatula.
  13. Put the zucchini and chopped red pepper into a big bowl, add the butter and then into the microwave for about 1 minutes.
  14. Do not over cook!
  15. Add the thick lentil soup to each bowl.
  16. Make a nice looking design around the bowl by placing 2- koftas, 3 slices of zucchini and garnish with red peppers.
  17. Enjoy, with pita bread and accompanied with hot chili sauce, yogurt sauce, mint sauce, sour cream, sour pickles/vegetables, lemon wedges on the side.

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