Turkish Lentil Köfte

I love cooking dishes from the versatile Turkish cuisine. This time, savoury lentil köfte is served with a unique yoghurt spinach dip and a fresh salad with feta. On the side, you'll enjoy spiced roasted potatoes. Afiyet olsun!

Spinach, cucumber, vine tomatoes, green and red bell pepper, white and red onion, spring onion, garlic, potato, fresh dill, mint and parsley, kalamata olives, red lentils, fenugreek seeds, harissa (contains among others tomato, red pepper, cumin and coriander seeds), cinnamon, paprika powder, pul biber (spicy chili flakes), sumac, white cheese cubes, Greek yoghurt, bulgur, tomato purée, extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, sulfiet.

Microwave

Heat the potatoes and lentil köfte loosely covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons). Serve with the yoghurt sauce and salad (cold).

Oven — 200°C, 15-25 minMarleen's choice

Preheat the potatoes and lentil köfte covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25 minutes (2 or more persons). Serve with the yoghurt sauce and salad (cold). Disposable containers cannot go in the oven; transfer to an oven dish.

Energy116,98 kcal

Protein3,87 g

Fat3,77 g

of which saturated1,03 g

Carbohydrates14,94 g

Dietary fibre3,51 g

Salt0,46 g

Average weight: 540 g