Ingredients

• 300g ground lamb
• 150g brown or green lentils, dry
• 1 small onion
• 2 cloves garlic
• 150g cherry tomatoes
• 1/2 cucumber
• 1 bunch fresh mint
• 1 bunch fresh parsley
• 1 lemon
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• Salt and black pepper to taste

Instructions

1. Finely grate one small onion and mince 2 cloves of garlic. In a bowl, combine 300g ground lamb, the grated onion, garlic, 1 tbsp each of chopped fresh mint and parsley, ground cumin, ground coriander, and smoked paprika. Season with salt and pepper.
2. Mix the lamb mixture thoroughly, then shape it into 8–10 small, oval koftas. Set aside.
3. Rinse 150g of lentils. In a medium saucepan, add the lentils and 450ml of water. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until tender. Drain any excess liquid.
4. While the lentils cook, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Cook the koftas for 8–10 minutes, turning occasionally, until browned on all sides and cooked through.
5. For the salad, dice 1/2 cucumber and halve 150g cherry tomatoes. In a large bowl, combine the warm cooked lentils with the prepared vegetables and some extra chopped mint.
6. In a small bowl, whisk the juice of 1/2 lemon with 1 tbsp of olive oil, salt, and pepper. Pour this dressing over the lentil salad and toss gently. Serve the lamb koftas over the warm lentil salad.

Tips & Substitutions

• Lean swap: Use ground turkey or beef instead of lamb for a lighter or more budget-friendly version.
• Herb boost: Add a handful of chopped cilantro or dill for extra freshness and complexity.
• Meal prep friendly: Cook the lentils and koftas ahead of time, then reheat and assemble just before serving for quick weekday lunches.

Nutrition

Calories: 1220 kcal

• Fat: 31g
• Carbohydrates: 42g
• Fiber: 16g
• Protein: 53g