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Red lentil kofta
Mouthwatering little pan-fried patties made with red lentils, onion and garlic, and seasoned with oregano and fresh parsley. Perfect served as an appetizer with tzatziki or tahini sauce for dipping, added to stews, or stuffed into pita bread with crisp salad veggies. The kofta mixture can also be used to make mouthwatering meatless burger patties.

1½ cups dried red lentils

½ onion—chopped
2 cloves garlic—chopped
1½ tablespoons chopped fresh flat-leaf parsley
1 teaspoon dried oregano
1 tablespoon tomato paste
1½ teaspoons salt
½ teaspoon freshly ground black pepper

4 tablespoons extra virgin olive oil


SOAK the red lentils for two hours in plenty of cold water, covered (the dried lentils will swell to around 3 cups worth of soaked lentils). DRAIN the lentils well and place in a food processor or blender. ADD the onion, garlic, parsley, oregano, tomato paste, salt and pepper. PULSE until the ingredients are well combined and the mixture holds together, scraping the sides occasionally. HEAT 2 tablespoons of olive oil in a large frying pan over medium heat. FORM 24 golf ball-size spoonfuls of the mixture (about 1 heaped tablespoon each) and flatten slightly with the palm of your hand. COOK 12 of the koftas for 4 minutes on each side. REPEAT the process with the remaining 2 tablespoons of olive oil and 12 koftas.



  Lentil, Pea and Potato Curry. Lentils, peas and bite-size cubes of potato in a richly-spiced tomato and coconut milk gravy. Served with basmati rice.


  Lentil Tuna Spaghetti Bolognese. A deliciously different fiber-rich version of spaghetti Bolognese using brown lentils and flaked canned tuna instead of ground beef.


  Provençal Lentil, Cabbage and Bacon Soup. A warming and nourishing Provençal soup with lentils, cabbage, carrots, potato, and a little chopped bacon.


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