Lentil kofta with orzo & feta

Middle-Eastern inspired vegetarian ‘meatballs’ pair perfectly with orzo pasta and creamy feta cheese – a deliciously different everyday dinner

Prep:25 mins
Cook:30 mins
plus chilling

Serves 4
Easy

Nutrition per serving

kcal 598
fat 16g
saturates 5g
carbs 82g
sugars 8g
fibre 11g
protein 26g
salt 1.3g

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

Tip

Make it meaty

Replace the kofta with a lamb version, made with 500g lamb mince instead of the lentils, and leaving out the oats. Cook in the same way, on a separate baking tray.

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.