Preparation time is 30minutes
Cook time is 10minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 4.85 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2 small red onions
- 2tablespoons extra virgin olive oil
- 4 cloves garlic, crushed
- 2 large carrots, grated
- 1tablespoons ground cumin
- 1/4tablespoons ground chilli powder
- 840grams no-added-salt brown lentils, rinsed, drained
- 2 cups stale breadcrumbs
- 1 bunch mint, leaves picked
- 1 pomegranate, cleaned, arils reserved
- 1/2 bunch parsley, leaves picked
- 1 lemon
- 1/2 cup Greek-style soy yoghurt
Description
Embrace your spicy side with these herby seasoned lentil koftas, best enjoyed on a bed of pomegranate and mint salad and with a dollop of yoghurt.
Method
Step 1 of 5
Finely chop 1 onion. Heat 1 tbs oil in a large frying pan over medium heat. Add chopped onion, garlic and carrot. Cook, stirring occasionally for 5 minutes or until softened. Add spices and cook for 1 minute or until fragrant. Set aside for 5 minutes to cool.
Step 2 of 5
Place lentils, onion mixture, breadcrumbs and half of the mint in a food processor. Season well. Process until mixture comes together.
Step 3 of 5
Using clean damp hands and approximately 2 tbs of mixture at a time, shape mixture into 16 ovals. Chill for 30 minutes or until firm.
Step 4 of 5
Thinly slice remaining onion. Combine pomegranate, onion, parsley and remaining mint. Juice half of the lemon. Cut remaining lemon into wedges. Drizzle salad with juice and remaining oil. Toss to combine.
Step 5 of 5
Heat a greased barbecue grill on medium heat. Cook patties for 2-3 minutes each side or until lightly browned and heated through. Serve with salad, lemon wedges and yoghurt.
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