Start by washing the red lentils under cold water. Place them in a bowl and cover them with the water, allowing them to soak for 2 hours. This soaking process helps soften the lentils and improves the consistency of the mixture making it easier to combine.

After 2 hours, drain the soaked lentils through a sieve, ensuring you remove as much water as possible. To further drain excess water, place the sieve on a tea towel and let the lentils sit for a few minutes. This will help achieve the desired consistency for the kofta mixture.

While the lentils are soaking, prepare the other ingredients. Finely dice a red onion, press the garlic cloves, and finely chop the mint and parsley.

Heat olive oil in a frying pan over medium heat. Add the chopped onion and salt, fry for about 5 minutes, until softened. Then, add the pressed garlic, tomato paste, ground coriander, cumin, cardamon, allspice, paprika, cinnamon, pepper and chilli flakes (if using). Fry the mixture for an additional 2 minutes, stirring occasionally. If needed, add a little more oil to prevent sticking. Set the sautéed onions aside to come to room temperature.

In the same frying pan, toast the walnuts over medium-high heat for 6-7 minutes. Stir them frequently to avoid burning. Once toasted, remove the walnuts from the pan and set them aside to cool.

Transfer the drained lentils and walnuts to a food processor and blitz them until smooth. This will create a pureed consistency that will help bind the koftas.

In a large mixing bowl, combine the pureed lentils with the cooled fried spice and sauteed onion mixture and the chopped fresh herbs.

To shape the koftas, use an ice cream scoop or wet your hands with water to prevent sticking. Scoop or shape the lentil mixture into small balls or patties.

In a non-stick frying pan, heat 1 tablespoon of vegetable oil over medium heat. Cook the lentil koftas in two batches of six, making sure not to overcrowd the pan. Fry each batch for about 6-8 minutes, flipping them gently halfway through, until they turn golden brown and crispy on the outside.

Once cooked, remove the lentil koftas from the pan and drain them on a paper towel to remove any excess oil.

If you prefer a lighter cooking method or want to reduce the amount of oil used in your dishes, baking the Red Lentil Koftas is an excellent option. This alternative technique yields equally delicious results while offering a healthier twist. Here's how you can easily bake the koftas to perfection:

Preheat your oven to 400°F and lightly oil a baking tray and line it with parchment paper. This ensures that the koftas won't stick to the tray during the baking process.

Shape the lentil mixture into small, uniform patties using either an ice cream scoop or wet hands. This step remains the same as when frying the koftas.

Place the shaped koftas on the prepared baking tray, leaving a small gap between each one to allow for even heat distribution.

Bake the koftas in the preheated oven for approximately 20-25 minutes, or until they turn golden brown and develop a slightly crispy exterior. You can gently flip them halfway through the baking time to ensure even browning on both sides.

Once fully baked, remove the tray from the oven and let the koftas cool for a few minutes. This allows them to firm up slightly, making it easier to handle and serve.