lentil keftedes with dill yoghurt

lentil keftedes with dill yoghurt

• 18 Jan 2016

I've been subscribing to Delicious magazine for a few years. Since Valli Little stepped down as food director, I've not been so keen on the direction the magazine has taken and as I'm running out of space on my shelves I've let my subscription lapse. I still get the magazine delivered to work so as long as I stay employed there (!) I'll be able to check out the magazine.



I looked through the current issue on the train ride home from work and spied these lentil keftedes from the Jamie Oliver magazine. I picked up some spinach, parsley and dill as I already had feta, greek yoghurt and eggs in the fridge. The rest of the ingredients were lurking in the cupboard.



Here's the recipe for you from Delicious Magazine Feb 2016 or Jamie's Magazine Sept/Oct 2015

Lentil Keftedes with Dill Yoghurt - serves 4-6 

Lentil Keftedes
290 ml extra virgin olive oil
200g baby spinach leaves
400g can brown lentils, rinsed and drained
2 eggs
1/2 cup dill leaves, chopped
1/4 cup flat leaf parsley leaves, chopped
100g feta, crumbled
70g fresh breadcrumbs
Green leaf salad to serve

Heat 2 tbs oil in a saucepan over medium-low heat. Add the spinach and cover with a lid. Reduce the heat to low and cook 3-4 minutes or until the spinach has wilted. Transfer to a colander to drain and cool slightly. Squeeze out the excess liquid, then roughly chop. Set aside.

Whiz the lentils in a food processor to a paste. Add 1 egg and whiz until smooth. Transfer to a bowl with the the dill, parsley, feta, breadcrumbs, drained spinach and the remaining egg. Season to taste.

Heat the remaining oil in a large frypan over a medium heat. In batches, scoops tablespoon portions of the keftedes mixture into the hot oil flattening slightly and cook for 3-4 minutes each side until golden and cooked through. Serve the keftedes with a green leaf salad and the dill yoghurt for dipping.



Dill Yoghurt
1/2 cup dill leaves, finely chopped
1 cup thick Greek style yoghurt
1 small garlic clove, finely chopped
Juice 1/2 lemon
1 tbs olive oil

For the dill yoghurt, place all the ingredients in a bowl. Season then stir to combine. Set aside.



The keftedes made for a quick and tasty Sunday lunch so I'll be adding this recipe to my repertoire.

See you all again next week with something for Australia Day.

Bye for now,

Jillian