Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of red lentils thoroughly, then boil them in 3 cups of water for 15-20 minutes until tender, draining any excess water.

2. 2

   Finely chop 5 oz of fresh spinach, 0.5 medium red onion, 3 cloves of garlic, and a 1-inch piece of ginger, then sauté them in 1 tablespoon of olive oil for 5 minutes until softened.

3. 3

   Combine the cooked lentils, sautéed vegetables, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of chili powder, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 2 tablespoons of all-purpose flour, and 0.25 cup of breadcrumbs in a large bowl, mashing well to form a cohesive mixture.

4. 4

   Form the lentil mixture into 12-14 small kofta balls or patties, about 1.5 inches in diameter.

5. 5

   Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat, then fry the kofta in batches for 4-5 minutes per side until golden brown and cooked through.

6. 6

   For the saffron yogurt drizzle, steep 0.25 teaspoon of saffron threads in 2 tablespoons of hot water for 5 minutes, then mix with 1 cup of plain Greek yogurt, 1 tablespoon of lemon juice, and 2 tablespoons of chopped fresh mint.

7. 7

   Serve the Spiced Lentil and Spinach Kofta hot, drizzled generously with the Saffron Yogurt Drizzle.