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Lentil Kofta Balls with a Red Onion Salad and Yoghurt Dip

Lentil Kofta Balls with a Red Onion Salad and Yoghurt Dip

These lentil kofta’s are a fun vegetarian treat for all the family. The garlicky yogurt dip adds a fresh flavour to the pita’s, you’ll wish you made extra!


  • Serves 2

  • 30 minutes

  • 3 pans

  • Proficient

Suitable for dairy-free, vegans and vegetarians

Puy Lentils


  • 250g Merchant Gourmet Simply Cooked Puy Lentils
  • 1/2 sweet onion, finely diced
  • 1 garlic clove, minced
  • ½ tsp chilli flakes
  • 1 tsp sumac
  • 2 tbsp chopped parsley
  • juice and zest of 1 lemon
  • 2 tsp of olive oil
  • ¼ of a cucumber, cut in half and sliced
  • 100g cherry tomatoes, sliced
  • ½ red onion, sliced thinly
  • ¼ tsp dried chilli flakes
  • 1-2 tbsp fresh lemon juice
  • 1 tbsp each of fresh chopped dill, parsley, and coriander
  • salt and pepper to taste
  • 2 flatbreads
  • 1 lemon cut into wedges
  • sumac to garnish

Greek Yogurt Dip

  • 100g plant-based Greek yogurt
  • 1 garlic glove, minced
  • 1/2 tsp sea salt and of pepper


  1. Pour oil into a small pan and cook the sweet onion for 2 minutes, add garlic and cook for 1 minute more. Leave to cool
  2. Add the lentils, cooled onion and garlic, chilli flakes, sumac, chopped parsley, olive oil, lemon zest and juice to a food processor to make the koftas
  3. Whiz for 30 seconds
  4. Form the mix into 6 kebab patties
  5. Warm a non-stick pan and add oil, fry the koftas until crispy and set aside. Dab with kitchen roll to take away any oil residue
  6. In a bowl, mix the remaining ingredients together to make the salad
  7. For the yogurt sauce, mix the garlic and seasoning into a paste then stir in the yogurt
  8. To assemble, warm a flatbread briefly in toaster or oven
  9. Fill with the kofta, tomato salad and top with yogurt sauce
  10. Serve with lemon wedges and a sprinkle of sumac

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