Turkey and lentil kofta - Base recipe
8 serves
30 m
10 m
Introducing our 'Turkey and lentil kofta' recipe, a part of our heart-healthy Batch Cooking collection, designed to simplify your meal prep routine.
The recipes in this collection are carefully developed to help you enjoy a balanced meal plan while saving you time. Start with this base recipe and use it to make two meals - one to enjoy now and another to refrigerate or freeze for later.
Savour a hearty dinner tonight with our 'Kofta with Greek salad', then effortlessly store away another portion for our 'Kofta and veggie tray bake'. It's the ideal choice for those busy evenings when cooking from scratch feels like an impossible task. Let our recipe collection inspire you to conquer weeknight dinners with ease, one deliciously convenient meal at a time.
Ingredients
- 2 x 420g cans no added salt brown lentils, rinsed, drained
- 1kg turkey mince
- 200g reduced fat feta cheese, crumbled
- 1 tablespoon dried oregano leaves
- 2 teaspoons ground allspice
- 3 cloves garlic, crushed
- 1 tablespoon olive oil
Method
Step 1
To make kofta, place lentils in a large bowl and coarsely mash. Add mince, feta, oregano, allspice and garlic. Season with pepper. Mix well to combine. Shape tablespoons of mixture into 48 oval koftas.
Step 2
Arrange 24 koftas in freezer-proof container with baking paper between each layer. Label, date and seal, then freeze for up to 2 months.
