Lentil and vegetable kefta that are vegan, grain-free and nut-free! High in protein and low in calories (9 grams protein &156 calories per 3 generous kefta), they make a great meal, snack or appetizer.
- 1 cup brown lentils, rinsed
- 2 medium-large carrots (about 150 g/5.3 oz), trimmed, peeled, cut into chunks
- 1 large onion, ends trimmed, peeled, cut into large chunks
- 1/2 cup packed fresh cilantro leaves
- 1/2 cup packed fresh mint leaves
- 4 large cloves garlic, peeled, coarsely chopped
- 2 tablespoons ground flaxseed meal
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- Optional: 1 teaspoon ground cinnamon or pumpkin pie spice
- 3/4 teaspoon fine sea salt (more or less to taste)
- 1/4 teaspoon freshly cracked pepper (more or less to taste)
- 2 tablespoons coconut flour
- In a medium saucepan, combine the lentils and enough water to cover by at least 1 inch (2.5 cm). Bring to a boil over high heat; reduce heat to low and simmer, uncovered, for 10 minutes (the lentils will be slightly undercooked). Drain and rinse under cool water. Place lentils in a food processor.
- Preheat oven to 375F (190C). Spray a large rimmed baking sheet with cooking spray (or lightly oil the sheet).
- Add the carrots, onion, cilantro, mint, garlic, flaxseed meal, cumin, paprika, coriander, optional cinnamon, salt and pepper to food processor with lentils. Pulse, using on/off pules, until finely chopped, but not a paste (see photo), scraping sides and bottom of bowl several times so that the mixture is evenly chopped.
- Scrape mixture into a bowl and and stir in the coconut flour until blended. Adjust salt and pepper to taste.
- Shape 1/4-cupfuls of mixture into long ovals (about 2.5 in/6.35 cm long). This should yield 21 kefta. Place on prepared baking sheet, spacing 1 inch (2.5 cm) apart.
- Bake for 33 to 38 minutes until golden brown and surface appears dry. Remove from oven.
- Position oven 6 to 8 inches from broiler source. Preheat oven broiler to high. Spray kefta with oil (from oil mister) or nonstick spray. Broil for 45 to 90 seconds until a deeper brown (*watch closely! do not walk away or they can burn).
- Serve warm, room temperature or cold with salads, flatbread, as part of a wrap, as a snack, or an appetizer. If desired, serve with some harissa and chopped mint or cilantro, as pictured.
Storage: Store the cooled kefta in an airtight container in the refrigerator for 1 week or the freezer for up to 6 months.
Lentils: I used common brown lentils, but you can use any variety of lentils in this recipe. If using split lentils (e.g., red), you may only need to cook 1-2 minutes less.
- Category: Entree
- Serving Size: 3 kefta
- Calories: 156
- Sugar: 3.3 g
- Sodium: 270.7 mg
- Fat: 1.7 g
- Saturated Fat: 0.2 g
- Carbohydrates: 26.3 g
- Fiber: 10.9 g
- Protein: 9.1 g
- Cholesterol: 0 mg