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LENTIL AND VEGETABLE KEFTA #vegetarian #easy #food #lowcarb #dinner

LENTIL AND VEGETABLE KEFTA #vegetarian #easy #food #lowcarb #dinner

Lentil and vegetable kefta that are veggie lover, without grain and sans nut! High in protein and low in calories (9 grams protein &156 calories per 3 liberal kefta), they make an incredible dinner, bite or hors d'oeuvre.

Kefta is a well known road nourishment from Morocco. Commonly pierced and cooked over an open fire, it is made with minced meat (normally sheep, yet additionally hamburger), a large number of flavors and new herbs. Consider it a hot, elliptical, flame broiled meatball.

Nobody genuine formula for kefta exists, which is the reason I feel consummately legitimized in creating my very own special take: Lentil and Vegetable Kefta.

Making these flavorful kefta requires well-known fixings: uncooked lentils, carrots, onion, flaxseed dinner, coconut flour, new herbs (I utilized mint and cilantro), and liberal measures of loads of garlic and ground flavors.

LENTIL AND VEGETABLE KEFTA #vegetarian #easy #food #lowcarb #dinner

Also try our recipe : ORANGE CHICKEN #chicken #vegetarian #cauliflower #food #dinner

INGREDIENTS

  • 1 cup brown lentils, rinsed
  • water
  • 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

INSTRUCTIONS

  1. 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.
  2. Preheat oven to 375F (190C). Spray a large rimmed baking sheet with cooking spray (or lightly oil the sheet).
  3. 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.
  4. Scrape mixture into a bowl and and stir in the coconut flour until blended. Adjust salt and pepper to taste.
  5. 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.
  6. Bake for 33 to 38 minutes until golden brown and surface appears dry. Remove from oven.


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