Lentil Kofta Balls with Yogurt Dip

Name: Lentil Kofta Balls with Yogurt Dip
Total time: PT30minutes
Yield: 2
Ingredients: 1 pouch Merchant Gourmet Puy Lentils; ½ sweet onion, finely diced; 1 garlic clove, minced; ½ tsp chilli flakes; 1 tsp sumac; 2 tbsp fresh parsley, chopped; Zest and juice of 1 lemon; 2 tsp olive oil, plus extra for frying; Salt and black pepper; ¼ cucumber, halved and sliced; 100g cherry tomatoes, sliced; ½ red onion, thinly sliced; ¼ tsp dried chilli flakes; 1–2 tbsp lemon juice; 1 tbsp fresh dill, chopped; 1 tbsp fresh parsley, chopped; 100g Greek-style yoghurt, or vegan alternative; 1 garlic clove, minced; ½ tsp sea salt; Pinch black pepper; 2 flatbreads; 1 lemon, cut into wedges; Sumac, for garnish

Fragrant lentil koftas flavoured with parsley, sumac and lemon are served in warm flatbreads with a fresh tomato salad and creamy garlic yoghurt. Packed with texture and flavour, they're a fun vegetarian meal that's perfect for sharing.

Written by Merchant Gourmet

30 minutes Serves 2 Intermediate

Ingredients

1 pouch Merchant Gourmet Puy Lentils
½ sweet onion, finely diced
1 garlic clove, minced
½ tsp chilli flakes
1 tsp sumac
2 tbsp fresh parsley, chopped
Zest and juice of 1 lemon
2 tsp olive oil, plus extra for frying
Salt and black pepper
Tomato & Cucumber Salad
¼ cucumber, halved and sliced
100g cherry tomatoes, sliced
½ red onion, thinly sliced
¼ tsp dried chilli flakes
1–2 tbsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
Garlic Yogurt Dip
100g Greek-style yoghurt, or vegan alternative
1 garlic clove, minced
½ tsp sea salt
Pinch black pepper
To Serve
2 flatbreads
1 lemon, cut into wedges
Sumac, for garnish

Shop the recipe

Puy Lentils

250G

Add the Merchant Gourmet Puy Lentils, cooled onion mixture, chilli flakes, sumac, parsley, lemon zest and juice to a food processor. Blend for around 30 seconds until combined.
Divide the mixture into 6 portions and shape into kofta-style patties or balls.
Heat a non-stick frying pan with a little oil and cook the koftas until crisp and golden on all sides. Transfer to kitchen paper.
Meanwhile, combine the cucumber, tomatoes, red onion, chilli flakes, lemon juice, dill, parsley and coriander in a bowl. Season to taste.
In a separate bowl, mix the garlic, salt and pepper together, then stir through the yoghurt.
Warm the flatbreads.
Fill the flatbreads with the koftas and salad.
Spoon over the garlic yoghurt dip, garnish with sumac and serve with lemon wedges.