Plant-Based Lentil & Mushroom Kofta: A Flavorful Twist on a Classic
There’s something deeply satisfying about kofta—those perfectly spiced, crispy yet tender bites that bring warmth and comfort to every bite. Traditionally, kofta is made with meat. Today, I’m sharing a plant-based version that’s just as rich and delicious. It stars lentils, walnuts, bulgur, and mushrooms. These hearty and juicy are packed with protein, fragrant with warming spices, and come together effortlessly. This dish is versatile. It can be served with robust pasta. You can tuck it into a warm pita. Alternatively, make it into a spinach curry plated over fluffy rice. This dish is sure to win over even the most dedicated carnivores.
This basic recipe just highlights the Koftas. I have served them with pasta, sandwiches, and Indian curries, which shows their versatility. I usually make double batch and freeze them These freeze perfectly for a few weeks.
Check out my other Mushroom Kofta recipe in a yoghurt sauce here
✔ Deep, rich flavor: The combination of earthy mushrooms, smoky spices, and nutty lentils creates a complex, umami-packed bite. The beetroot is key for the sweetness.
✔ Crispy outside, tender inside: The perfect balance of ingredients makes these koftas golden and crispy on the outside. They remain soft and flavorful inside.
✔ Easy and versatile: Serve them as an appetizer, in grain bowls, or wrapped in flatbread for a satisfying meal.
Lentil and mushroon Kofta with walnuts and bulgur
A robust kofta dish that combines the umami and earthy flavors of lentils and mushrooms with the nuttiness of walnuts, sweetness of beets and chewiness of bulgur
Ingredients
- 2 Portobello Mushrooms
- 1 cup brown lentils
- 1/2 cup organic walnuts
- 1 medium onion
- 1 beet grated
- 2 green chili
- 5 garlic cloves – minced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fine bulgur
- 2 tbsp nutritional yeast
- 2- 3 tbsp chickpea flour
- 2 tbsp flax meal
- 1 bay leaf
- i anise pod
- 1 tsp roasted cumin powder
- 1/4 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- Avocado or olive oil
- Salt and black pepper, to taste
Directions
- Soak and cook lentils: Wash Soak the lentils for 10 mins. Drain and add 2 cups of fresh water and the bay leaf and anise and cook the lentils on low/medium heat for 10 minutes. Check to see if they are cooked but still firm. Drain and let the lentils air dry
- Prep the ingredients: Grate the onion and squeeze out all the water. Clean and break the mushrooms apart. Use your food processor and pulse the mushrooms, chili and garlic until they break into smaller pieces (don’t mince completely at this stage). Cook the mushrooms in a large pan along with the grated beets until the moisture has evaporated considerably ( 7-8 mins)
- Mix it up: In a food processor- add the bulgar, flax, walnuts and nutritional yeast and pulse until coarse texture. Add the lentils until you get a meaty consistency. Do not grind into a fine paste; the mixture should have some body to it.
- Spice it up: Turn the mixture over into a bowl, add onion and the mushrooms and mix well. Add the spices, ilantro and adjust the salt
- Shape the koftas: At this point you can check the consistency and use the chickpea flour to further bind it. The dough should still be moist and sticky and not dry but you should be able to make balls with your hands. Lightly dab your hands with olive oil ( or water) and shape the koftas in the desired size. I made 20 Koftas with this recipe.
- Brown the koftas: Heat a drizzle of olive oil in a pan over medium heat. Cook the koftas for 2-3 minutes on each side until golden and crisp. Alternatively, bake them at 400°F (200°C) for 20 minutes, flipping halfway through.
Serving Suggestions
• Pasta – Serve with a plant-based tomato pasta sauce sprinkled with vegan cheese
. Mediterranean Bowl: Serve with quinoa, roasted veggies, and a dollop of hummus.
• Pita Wrap: Tuck koftas into a warm pita with crunchy cucumbers, tomatoes, and pickled onions.
• Indian curry: Make Palak(Spinach) Kofta with cashew cream. Pair with rice, a fresh cucumber and onion salad
These lentil and mushroom koftas are proof that plant-based eating doesn’t mean sacrificing flavor. They’re deeply spiced, satisfying, and perfect for meal prep too! If you make them, I’d love to hear—tag me and share your creations!
Love & Light,
Zeba @Food for the Soul 💚
Sharing with my friends at Fiesta friday
Food For The Soul 
These sound like the perfect meatless meal—so hearty and tasty! Thank you so much for joining Fiesta Friday Party!
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Thank you Jhuls 🙏
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