Lentil Kofta with Tomato Couscous
- 55 min
- β β¬1.71
- 2 servings
- Easy
cooked brown lentils, oats, and couscous: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
Equipment
- stove
Prepare
Drain cooked brown lentils in a sieve
Drain cooked brown lentils in a sieve, rinse and drain thoroughly. Peel and halve onion.
Cook
Then finely dice
Then finely dice. Rinse flat-leaf parsley, shake dry and finely chop the leaves and tender stems.
Put couscous in a heatproof bowl
Put couscous in a heatproof bowl; Pour over an equal volume of boiling tap water, cover and leave off the heat for 5 minutes Fluff with a fork.
Mix ground flaxseed
Mix ground flaxseed with three times its volume of tap water and leave for 5 minutes to form a gel.
Heat 50% rapeseed oil in a pan over medium heat
Heat 50% rapeseed oil in a pan over medium heat. Add onion and fry for 5 minutes, stirring regularly.
Until softened and lightly browned
Until softened and lightly browned. Remove the cooked onion from the pan and set aside on a plate.
Mix cooked brown lentils
Roughly mash cooked brown lentils in a bowl with a fork.
Thoroughly combine the already prepared cooked brown lentils
Thoroughly combine the already prepared cooked brown lentils, oats, onion, ground flaxseed, ground cumin, flat-leaf parsley in a bowl.
Do not add a second portion of the same ingredients
Do not add a second portion of the same ingredients. Season with iodised salt, black pepper now and mix thoroughly before serving.
Combine the prepared cooked brown lentils
Combine the prepared cooked brown lentils, oats, ground flaxseed, onion thoroughly. Rest for 5 minutes, then use damp hands to form small firm balls or oblong kofta.
Heat 50% rapeseed oil over medium heat
Heat 50% rapeseed oil over medium heat. Fry the already formed kofta made from cooked brown lentils, oats, ground flaxseed for 10 minutes in total.
Turning gently
Turning gently, until firm and golden outside. Remove the cooked brown lentils, oats, ground flaxseed from the pan and set aside on a plate.
Add tomato passata to the same pan and stir well
Add tomato passata to the same pan and stir well. Bring to the boil, then cover and simmer gently for 6 minutes until the firm ingredients are tender, stirring occasionally.
Divide the cooked base couscous between the servings
Divide the cooked base couscous between the servings.
Arrange the already prepared cooked brown lentils
Arrange the already prepared cooked brown lentils, oats, ground flaxseed alongside.
Finish
Spoon over the sauce already made from tomato passata
Spoon over the sauce already made from tomato passata; do not make an additional batch.
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