Lentil Kafta with Tahini Sauce كفتة عدس بصلصة الطحينة

Name: Lentil Kafta with Tahini Sauce كفتة عدس بصلصة الطحينة
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Middle Eastern
Ingredients: - 1 1/2 cup brown lentils (uncooked).; - 3/4 cup quinoa ( uncooked).; - 1 tsp kosher salt.; 1/4 teaspoon ground black pepper.; - 1/4 teaspoon ground nutmeg.; - 1/4 teaspoon ground cumin.; - 1 tsp minced garlic.; - 1/2 cup chopped parsley.; - 1 1/2 tablespoon olive oil.; - 250 grams firm tofu, pressed down ( to release water) and patted dry – this acts as the binder (do not use silken tofu).; 1/2 a cup of tahini.; - 1/3 of a cup of fresh lemon juice.; - 2 cloves of garlic finely chopped.; - 2 cups of water.; - 2 tablespoons of olive oil.; - 1 large onion, cut into thinly sliced.; - 1/2 teaspoons of salt, or to taste.; 1 tbsp Chopped parsley

13 steps

Prep:30minCook:35min

This Lentil Kafta Recipe with Tahini Sauce is a delicious healthy Vegan & Gluten-free meal infused with fragrant spices and is perfect for the Lenten season.

Updated at: Thu, 17 Aug 2023 14:13:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories362.9 kcal (18%)

Total Fat16.5 g (24%)

Carbs39.3 g (15%)

Sugars1.9 g (2%)

Protein17.3 g (35%)

Sodium410.8 mg (21%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Step 1

On high heat, bring lentils to a boil in a small pot with 5 cups water. Cover, turn heat to low and simmer 25 minutes. Drain well.

Pot

Step 2

On high heat, bring quinoa to boil in a small pot with 1 1/2 cup water. Cover, turn heat to low, simmer 15 minutes, turn heat off, leave covered.

Making the Sauce

Step 3

Sautéing the sliced onion with 2 tablespoons of oil in a large frying pan over medium heat and adding a pinch of salt until it wilts and softens, stir in the garlic for 1 minute or 2.

Frying Pan

Step 4

Mix the tahini, water and lemon juice in a deep dish, add the tahini sauce to the sautéed onion & garlic in the pan, and leave it on a medium heat until it begins to boil, then off the heat until ready to serve.

Making the Lentil Kafta

Step 5

Pre-heat oven to 200C.

Step 6

In a food processor, place the cooked quinoa and lentils, and pulse until texture of coarse sand.

Food ProcessorMix

Step 7

Move it to a large bowl, add salt, black pepper, nutmeg, cumin, minced garlic, chopped parsley to the bowl and mix well.

Bowl

Step 8

In the same food processor add the tofu (drained & blotted well, borken apart) and 1 1/2 tablespoon olive oil gradually, Pulse tofu and oil until a smooth paste, scraping down the sides as necessary. Scoop it into the lentil mixture and mix it in well. (The tofu will bind the mixture and oil will keep them from drying out.)

Step 9

Prepare a non-stick baking tray. With your hands, kneed lentil mixture briefly so it’s thoroughly mixed enabling the salt and spices to evenly distributed.

Baking sheet

Step 10

Form small ping pong sized balls with wet hands, line it in a baking tray and place in the 200C oven for 20-25 minutes.

Step 11

Take out the tray from the oven, pour the tahini sauce over the kafta balls and put it back in the oven for another 10 minutes until the sauce are thickened, you may add more hot water to control the thickness of the sauce. (Not watery).

Step 12

Take out the tray from the oven, leave it aside to cool slightly.

Step 13

Garnish it with chopped parsley and serve hot with Rice & vermicelli aside.