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by Trish on September 28th, 2012

Some years ago, when I worked in Hackney, there was a family-run health food shop near to the office and I was a fairly frequent visitor. Alongside Decaffs with soya milk (don’t do it – it curdles), fruit and veg and branded health foods, the shop sold lentil koftas as made by one of them and lovingly presented with a slice of lemon. I found recipes for them online and tried making my own only to discover that online recipes tell you how to make a million koftas when you actually want 6 or 7 max and they all require you to use bulghur wheat which I can’t find in the shop. The recipe below uses quinoa, which is everywhere and makes enough koftas for a packed lunch plus a few extra to wait in the fridge for you and greet you when you get home.


It’s quinoa, not worms – it just looks like that, OK?

  • 50g lentils
  • 50g quinoa
  • small onion
  • 3-4 cloves of garlic
  • Olive oil for frying
  • tomato puree
  • fresh herbs (I used dill but mint and coriander are good too)
  • Pinch of cumin
  • Lemon juice
  1. Cook the lentils and the quinoa, drain and then mix together in a bowl
  2. Add lightly fried onion and garlic, tomato puree, herbs, cumin and lemon juice and stir in well
  3. Form into sausage shapes and leave in the fridge – they should become solid enough for you to pick up to eat (with luck!)
  4. Serve with lettuce and a squeeze of lemon
  • longtermhealthchanges

    So it’s like felafel but with lentils and not as fried? Interesting. Also, I have most of the ingredients – Nye