Lamb koftas with creamy lentils
- July 2010
- Serves 4
- Hands-on time 10 min; oven time 20 min;
A tasty lamb kofta recipe that’s ready in just 30 minutes making it perfect for a midweek meal.
- 578 kcals
- 30.5g fat (8.5g saturated)
- 37.3g protein
- 44.5g carbs (6.3g sugars)
- 2.8g salt
- 2 small red onions, finely chopped
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 250g Puy lentils
- 500ml vegetable stock, hot
- 8 merguez lamb sausages (from good butchers)
- 1 tbsp fresh thyme leaves
- 200g baby spinach, wilted
- 150g roasted red peppers, chopped
- 2 tsp cumin seeds, toasted
- Squeeze of lime juice
- 4 tbsp natural yogurt
- In a sauté pan, soften the onion in half the olive oil for 3 minutes over a medium heat. Transfer half the cooked onion to a large bowl.
- Stir the garlic through the onion left in the pan and cook for 2 minutes, then add the lentils and the hot stock. Bring to the boil and simmer for 20 minutes until just tender.
- Meanwhile, squeeze the sausage meat out of the skins into the bowl with the onion. Add the thyme leaves, mix well, then shape around 8 metal skewers with wet hands to make the koftas. Chill for 5 minutes.
- Preheat a large non-stick pan or griddle, brush the koftas with the remaining oil and fry or griddle for 2-3 minutes on each side until just cooked through.
- Once the lentils are tender, drain, return to the pan and stir through the spinach to wilt. Add the pepper, toasted cumin seeds, lime juice, yogurt and seasoning to taste. Serve immediately with the koftas.
Instead of merguez sausages, use up leftover sausages or lamb mince with a pinch of chilli flakes.
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