Lentil kofta with orzo & feta

2 of 5-a-day 30-60 minutes 4 servings 600 kcal or less everyday mains meat-free meatball recipe midweek meals spring vitamin c weeknight

N/A

Source

Ingredients

2 x 400g cans cooked green lentils , drained

1 medium egg

100g oat

1 tbsp ras el hanout

small bunch parsley , chopped

zest 1 lemon

2 tbsp olive or rapeseed oil

4 garlic cloves , crushed

2 x 400g cans chopped tomatoes

pinch of sugar

300g orzo pasta

100g feta , crumbled

Method

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.