NUTRITION

SERVINGS

INGREDIENTS

60 g dry red lentils

150 g extra firm tofu

2 tbsp nutritional yeast

1 tbsp chickpea flour

0.5 tsp turmeric

0.5 tsp ground cumin

0.25 tsp ground cinnamon

1 tbsp tomato paste

0.5 whole small yellow onion

2 cloves garlic

15 g dry basmati rice

0.13 tsp saffron threads

0.25 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Rinse 60 g dry red lentils and boil in water for 12 minutes until soft, then drain thoroughly and mash.

• 2

  Press 150 g extra firm tofu to remove moisture, then crumble it finely into a large mixing bowl.

• 3

  Grate 0.5 whole small yellow onion and squeeze out the excess juice; mince 2 cloves garlic.

• 4

  Combine mashed lentils, crumbled tofu, onion, garlic, 2 tbsp nutritional yeast, 1 tbsp chickpea flour, turmeric, cumin, cinnamon, salt, and pepper.

• 5

  Form the mixture into 6 small oval-shaped koftas.

• 6

  Heat 1 tsp olive oil in a non-stick pan over medium heat and sear the koftas for 4 minutes per side until a golden crust forms.

• 7

  Boil 30 g dry basmati rice in salted water until tender, then drain.

• 8

  Grind 0.125 tsp saffron threads and steep in 1 tbsp hot water for 5 minutes, then stir into the cooked rice.

• 9

  Mix 1 tbsp tomato paste with 1 tsp lemon juice and a splash of water, then serve as a sauce over the warm koftas.