Vospov Kufteh – Red Lentils with Bulgur

Here’s a simple Lenten dish, Vospov Kufteh. Think of it as Hoom Kufteh without the meat.
Serve it with a salad, and you’ve got a delicious, nutritious, vegetarian meal.

Vospov Kufteh – Red Lentils With Bulgur

1 cup red lentils, rinsed and picked over
3 cups water (for the lentils)
1/2 cup fine bulgur (#1)
1 cup water (for the bulgur)
1 medium onion, finely chopped and divided
3 Tbsp. Olive oil
1 tsp salt
½ tsp. Cumin
½ tsp. Paprika
1/4 tsp. Cayenne pepper, optional

Garnishes: Chopped parsley and thinly sliced onions

1. Place 3 cups water and lentils in a medium-sized pot. Bring to a boil, then reduce heat to a gentle boil. Remove any foam that rises to the top. Simmer, and cook for about 30 to 40 minutes, stirring occasionally. The finished mixture should be very thick.
(Robyn’s Note: If, after 40 minutes, the mixture seems a bit watery, strain it through a fine sieve before adding bulgur.)

2. While lentils are cooking, soak the bulgur in one cup of warm water to soften; do not let it get mushy. Drain off any excess water.

3. Saute half of the chopped onion in heated olive oil until slightly golden. Allow to cool a bit.

4. In a large bowl, mix together the cooked lentils, bulgur, raw and sauteed onion. Add the salt, cumin, paprika and cayenne pepper, if using. Knead the mixture to combine all of the ingredients. Adjust seasonings, if necessary.  (Robyn’s Note: If mixture is too soft to shape, chill it in refrigerator for about 30 minutes.)

5. Shape the mixture into 10 to 12 sausage shapes.  (If mixture is on the dry side, be sure to moisten your hands while shaping.) Arrange on a serving platter.

6. Garnish with chopped parsley and thinly sliced onions. Serve with a chopped salad to complete the meal.

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  1. Susan AKA Andovercookiemama September 28, 2010 at 7:16 pm

    I've been looking for a recipe for this since we had it at the church last month (it served to those who did not want to eat kheyma). My mouth is watering just thinking about it! Thanks for posting this recipe. I've got all the ingredients, now all I have to do it make it! 🙂

  2. Anonymous May 28, 2011 at 7:36 pm

    looks delicious, i'm going to try this!

  3. alin November 12, 2015 at 10:54 pm

    This recipe sounds just like my Mom’s! She would make this frequently for us growing up. She has lost her eye sight and doesn’t dabble to much in the kitchen any more. I miss it so much so I plan on making this and taking some for her. Thanks for the recipe! Now I don’t have to ask her for it and can surprise her. I am sure she will approve.

    1. Robyn Kalajian November 13, 2015 at 5:50 pm

      Thank you so much, Alin. I do hope your mother will enjoy this recipe.

  4. Anonymous December 23, 2017 at 2:41 am

    Hi there,
    Love your site! All four of my grandparents fled the massacres in the early 1900's. My paternal grandmother was a great cook: she used to make a lenten spinach soup and there was something amazing that she grated over it (dried chickpeas?). It was when I was very little. Anyone have an idea what I'm talking about?? Laurie Kazanjian, Seattle, WA

  5. Unknown July 8, 2020 at 1:18 am

    This is very similar to my mother's also. Thank you for posting it as I looked through so many recipes and this one was the one I grew up on! Time to get cooking!


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