Lentil kofta with orzo & feta

Lentil kofta with orzo & feta

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(4 ratings)

Prep: 25 mins Cook: 30 mins plus chilling

Easy

Serves 4
Middle-Eastern inspired vegetarian 'meatballs' pair perfectly with orzo pasta and creamy feta cheese - a deliciously different everyday dinner

Nutrition and extra info

  • kofta and sauce only
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal598
  • fat16g
  • saturates5g
  • carbs82g
  • sugars8g
  • fibre11g
  • protein26g
  • salt1.3g
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Ingredients

  • 2 x 400g cans cooked green lentils, drained
  • 1 medium egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g oat
  • 1 tbsp ras el hanout
  • small bunch parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 4 garlic cloves, crushed
  • 2 x 400g cans chopped tomatoes
  • pinch of sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 300g orzo pasta
  • 100g feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

Method

  1. Put the lentils, egg, oats, ras el hanout, half the parsley and the lemon zest in a food processer. Add some seasoning and blitz until finely chopped. Remove the blade, shape the mixture into balls the size of cherry tomatoes, then chill for 20 mins. Heat oven to 200C/180C fan/gas 6.

  2. Meanwhile, heat 1 tbsp of the oil in a pan. Add the garlic, sizzle for 30 secs, then add the tomatoes, sugar and some seasoning. Bubble the sauce for 20-25 mins until rich and thickened. While the sauce cooks, line a baking tray with foil and arrange the kofta on top. Drizzle over the remaining oil, and bake for 20 mins, rolling around in the tray halfway through cooking. Once cooked, add the kofta to the tomato sauce, gently coating each one.

  3. Cook the orzo following pack instructions, then drain and divide between 4 plates. Top with the sauce and kofta, crumble over the feta and sprinkle with the remaining parsley.

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Comments (2)

Julia687's picture
5

Absolutely loved this dish! The flavor of the kofta was delicious alongside the tomato sauce and feta. The lentil mixture was quite moist and sticky (I was afraid it wouldn't harden up enough in the oven), but chilling for 20 minutes really helped. They came out of the oven firm on the outside and moist on the inside. I'll definitely be making this again!

irunbecauseilovefood's picture
3.75

Nice veggie weekday meal - think this will become a regular in our household. Next time I might not reduce the tomatoes quite as much as the recipe suggests - the koftas need a bit of sauce around them.

Questions (1)

ClaireMG's picture

Any suggestions for what to use instead of the egg? I am vegan, so dont eat eggs.

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