Lentil Kofta with Tomato Couscous
- 55 min
- β β¬1.71
- 2 servings
- Easy
Main ingredients: cooked brown lentils, oats, couscous, and onion. Allow about 55 minutes for 2 servings.
Estimates per serving, whatever the number of servings. 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, then finely dice.
Cook
Rinse flat-leaf parsley
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 half the rapeseed oil
Heat half the rapeseed oil in a pan over medium heat. Add onion and fry for 5 minutes, stirring regularly, until softened and lightly browned.
Remove the cooked onion from the pan
Remove the cooked onion from the pan and set aside on a plate.
Roughly mash cooked brown lentils
Roughly mash cooked brown lentils in a bowl with a fork.
Thoroughly combine cooked brown lentils
Thoroughly combine the already prepared cooked brown lentils, oats, onion, ground flaxseed, ground cumin and flat-leaf parsley in a bowl, without adding a second portion of the same ingredients.
Season with iodised salt and black pepper
Season with iodised salt and black pepper, then mix thoroughly before serving.
Combine the cooked brown lentils
Combine the prepared cooked brown lentils, oats, ground flaxseed and onion thoroughly. Rest for 5 minutes, then use damp hands to form small firm balls or oblong kofta.
Heat half the rapeseed oil (part 2)
Heat half the rapeseed oil over medium heat. Fry the already formed kofta made from cooked brown lentils, oats and ground flaxseed for 10 minutes in total, turning gently, until firm and golden outside.
Remove the cooked brown lentils
Remove the cooked brown lentils, oats and ground flaxseed from the pan and set aside on a plate.
Add tomato passata to the same pan
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 couscous
Divide the cooked couscous between the servings.
Arrange cooked brown lentils
Arrange the already prepared cooked brown lentils, oats and ground flaxseed alongside.
Finish
Spoon over the sauce already made
Spoon over the sauce already made from tomato passata, without making an additional batch.
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Recipe from VegPlan Β· https://vegplan.app/recipes/lentil-kofta-tomato-couscous
