LENTIL KOFTA WITH ORZO & FETA
Middle-Eastern inspired vegetarian 'meatballs' pair perfectly with orzo pasta and creamy feta cheese - a deliciously different everyday dinner
Provided by Cassie Best
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 598 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 26 grams protein, Sodium 1.3 milligram of sodium
MIDDLE EASTERN LENTIL & KOFTA BOWL BY SY
This is a delicious Middle Eastern Soup Bowl enjoyed by many cultures in the region. Besides its appetizing visual appeal, adding the various accompaniments makes this dish extra tasty!
Provided by SkipperSy
Categories One Dish Meal
Time 2h
Yield 4-6 bowls
Number Of Ingredients 21
Steps:
- Mix the kofta ingredients and set aside.
- Put stock in a pot (non-stick Teflon) and after heated add; peas (lentils), celery, onion, tomato paste and let simmer for about 30+ minutes, with the cover on.
- Stirring occasionally.
- When the lentils are three quarters done, reserve about 1/2 cup for later use.
- Remove pot from stove and puree the soup, then back on the stove.
- After the soup is reduced somewhat, add; Semneh Seasonings and puree again.
- Let soup simmer for about 15 minutes, stir often (and make sure nothing sticks to the bottom of the pot).
- When you have a real thick soup add the 1/2 cup reserved lentils and cook for one minutes more.
- The soup should be thick which will allow the koftas, zucchini and red peppers to float on top when added.
- While the soup is cooking, make the koftas.
- Form about 12-16 small flat kofta patties and fry with a little oil (or grilled).
- Make sure that the ground poultry is thoroughly cooked, flatten them with a spatula.
- Put the zucchini and chopped red pepper into a big bowl, add the butter and then into the microwave for about 1 minutes.
- Do not over cook!
- Add the thick lentil soup to each bowl.
- Make a nice looking design around the bowl by placing 2- koftas, 3 slices of zucchini and garnish with red peppers.
- Enjoy, with pita bread and accompanied with hot chili sauce, yogurt sauce, mint sauce, sour cream, sour pickles/vegetables, lemon wedges on the side.
SHORBAT ADAS(MIDDLE EASTERN LENTIL SOUP)
This healthy soup is enjoyed throughout the middle east, and although simple in preparation and ingredients, is a very flavorful soup. Adas is considered a main dish mainly because it is so filling, and is usually eaten with pita bread and lemon on the side. *I use Ziyad brand red lentils, they are very very small and cook up quickly(see posted picture), so if you cannot find them, and use a bigger red lentil you may need to adjust water and ingredients as well as cook time.* You may add veggies such as diced carrots, celery e.t.c, but this is how it is enjoyed traditionally in the Palestinian/Jordanian areas.
Provided by chef FIFI
Categories Lentil
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash and drain lentils.
- In a large pot, combine all ingredients.
- Bring to a boil, then let simmer on medium/low for about 35 minutes.
- Make sure to stir occasionally to avoid the lentils burn or sticking to the pot.
- Serve in with lemon wedges, on side.
- Enjoy!
Nutrition Facts : Calories 173.4, Fat 1.1, SaturatedFat 0.2, Sodium 14.1, Carbohydrate 30.1, Fiber 5.5, Sugar 0.6, Protein 12.2
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