29min 4 ppl
Lentil and Walnut Kofta
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 10 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 15g
Carbs 45g
Fats 20g
About this dish
Mashed lentils and walnuts are worked with onion, parsley and warm spices into oval kofta, baked until golden and served with warm pitta, a lemony tahini sauce and sumac onions.
Allergy Info
Gluten, Sesame, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Oniongrated and squeezed dry1
- Garlic clovescrushed2
- Flat-leaf parsleyfinely chopped4 tbsp
- Lemon juicefor the sauce2 tbsp
- red onionthinly sliced, for the garnish0.5
Tins & Jars
- Cooked green lentilsdrained and patted dry400 g
Dried Goods
- Walnutsfinely chopped100 g
- Breadcrumbs40 g
- Pitta breadwarmed, to serve4
Spices & Seasonings
- Ground Cumin1 tsp
- Ground Coriander1 tsp
- Ground Allspice1 tsp
- Ground cinnamon0.5 tsp
- Aleppo pepper1 tsp
- Fine sea salt1.5 tsp
- Black pepper0.5 tsp
- Sumacfor the onion garnish1 tsp
Oils & Condiments
- Extra-virgin olive oil3 tbsp
- Tahinifor the sauce3 tbsp
Utensils
- Mixing bowl
- Chopping board
- Sharp knife
- Baking tray
- Tongs
Method
1
Mash the drained lentils in a large bowl with a fork until mostly smooth, leaving some texture.
Approx. 5 minutes
2
Combine the mashed lentils, walnuts, grated onion, garlic, parsley, breadcrumbs, cumin, coriander, allspice, cinnamon, Aleppo pepper, fine sea salt and black pepper in the bowl and mix thoroughly with your hands.
Approx. 8 minutes
3
Divide the mixture into eight portions and shape each one into a small oval kofta.
Approx. 10 minutes
4
Cover and refrigerate the kofta for 20 minutes to firm up.
Approx. 2 minutes
5
Heat the oven to 200°C and line a baking tray with baking parchment.
Approx. 3 minutes
6
Arrange the kofta on the tray, brush with the olive oil, and bake for 20 minutes, turning once, until golden and firm.
Approx. 20 minutes
7
Toss the sliced red onion with the sumac in a small bowl and set aside for the garnish.
Approx. 3 minutes
8
Whisk the tahini and lemon juice with enough water in a small bowl to make a pourable sauce.
Approx. 3 minutes
9
Warm the pitta bread in a dry frying pan for one minute on each side.
Approx. 2 minutes
10
Serve the kofta with the warm pitta bread, tahini sauce and sumac onions.
Approx. 4 minutes
