Recipe: Carrot and Red Lentil Koftas

Carrot and Red Lentil Koftas

Ingredients

• 1 medium carrot finely diced or grated
• 1 cup dried red lentils
• 1 teaspoon garam masala
• 1 small red chili pepper, finely chopped
• 2 tablespoons fresh cilantro, chopped
• Salt
• Black pepper
• 4 tablespoons oil for frying

Instructions

1. Add the diced/grated carrot to a saucepan with the red lentils and add plenty of water, about 3-4 cups. Bring to a boil and cook until the lentils are soft enough to eat, but still with a bit of bite yet still hold their shape, about 5 minutes.
2. Drain the carrot and lentil mixture. Transfer to food processor and blend until a paste is formed. Transfer the mixture to a large bowl, then add remaining ingredients – but not the oil – and mix well.
3. Heat oil in a large frying pan. Add dollops of the lentil mixture (about 1-2 tablespoons) but take care to avoid overcrowding pan. Work in batches if needed, and cook the koftas for a few minutes, until the underside is golden brown and crispy. Gently turn each kofta and continue cooking until golden brown on all sides.

Nutrition Facts per Serving:

Recipe from Avera McKennan Hospital & University Health Center Food Services Director Amanda Viau Hopkins, with help from her team.