Ingredients (6 koftas)
200g brown lentils
200g red split lentils
2 cloves of garlic
1 white onion
1tsp ground cinnamon
1tsp ground allspice
½tsp grated nutmeg
100g breadcrumbs
salt and pepper
Vegetable stock cube
Oil
Method
Boil the kettle and make 600mls of vegetable stock using a stock cube. Pour it over both types of lentils in a high sided pan and boil the lentils for 15 minutes.
While the lentils are cooking, fry the sliced onion and garlic in plenty of oil in a frying pan. Once the onion goes translucent, add the spices and turn down the heat.
After the lentils have cooked for 15 minutes put the onion mixture in a food processor along with half of the lentil mixture. Blitz the mixture so it forms a rough paste. Put the paste back in the frying pan that had the onions in and transfer across the rest of the lentils that have not been processed. By keeping half of the lentils whole, your koftas will have a nice texture.
Put the oven onto 180 degrees. Mix it well and leave to simmer on a low heat for 10 minutes. Make sure the mixtures reduces right down so all the liquid has been absorbed. Add the breadcrumbs and leave it to cool a little.
With a bit of oil, grease an ovenproof dish. When the mixture is cool enough to handle, press about a handful of the mixture around 6 kebab sticks and place in the oven proof dish. Cook the koftas in the oven for 10 minutes.
The everyday vegetarian UK 