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