Red Lentil Koftes with Couscous

Ingredients

• 170g red lentils
• 300ml vegan vegetable stock
• 40g oats
• 1/2 pack parsley, leaves chopped
• 1/2 red onion, finely chopped
• 4 garlic cloves, finely chopped
• 2 tsp ground cumin
• 1/2 tsp chilli flakes
• 2 tbsp tomato puree
• 75-100g courgette, grated, optional
• 1 tbsp olive oil, optional

To Serve

• 250g giant couscous
• 1/2 pack mint, leaves roughly chopped, plus extra to garnish
• 1 lemon
• 250g vegan yogurt
• 1/2 cucumber, some finely diced and the rest in rough chunks

Method

1. Rinse the lentils, add them to a saucepan with the stock, bring to the boil, then simmer covered for 18 to 20 minutes until the liquid is absorbed. Cool.
2. Heat the oven to 200C/180C fan/gas 6 and line a baking tray.
3. Blend the oats in a food processor until mostly broken down.
4. Mix the oats with the parsley, red onion, garlic, cumin, chilli flakes, tomato puree, seasoning, and the cooked lentils. Mix in the grated courgette and olive oil, if using.
5. Rest the mixture for 10 minutes so the oats can absorb moisture and the mixture can firm up evenly. This makes its final consistency easier to judge before shaping it into 12 patties.
6. Bake for 15 to 20 minutes, until the koftes are set and lightly browned but not dry.
7. Cook the giant couscous in boiling salted water for 6 to 8 minutes, drain, then mix with chopped mint and the juice of half the lemon.
8. Mix the yogurt with the diced cucumber and season.
9. Serve the koftes with the couscous, lemon wedges, yogurt, cucumber chunks, and mint.