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Vegetable Nut Lentil Kofta Recipe from Boma


1 each Onion, diced fine
1 each Carrot, diced fine
3 stalks Celery, diced fine
2 Tbsp Garlic Cloves, chopped fine
½ cup Pablano Peppers, chopped fine
2 tsp Curry Powder, toasted
1 cup Lentils, cooked
1 cup Vegetable Stock (tomato juice with water)
½ cup Tomato Paste
1 cup Bread Crumbs
½ cup Roasted Peanuts, chopped fine
2 each Eggs, beaten

½ cup Plain Yogurt
1 tsp Cilantro, chopped
1 tsp Chutney (whichever flavor you choose)

Yield: 8 servings


Make the dressing and set aside.

Heat oil in sauté pan and stir fry vegetables, garlic, and spices for 3 minutes.

Add lentils and tomato vegetable stock. Let simmer until lentils are done.

Drain and let cool. Combine bread crumbs, eggs, and peanuts. Coat in bread crumbs.

Shape like a small golf ball and bake in the oven at 375° until done.



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