Spiced Red Lentil Koftas with Tangy Dill Yogurt

Rinse the red lentils thoroughly. Place lentils in a saucepan with 500ml water, bring to a boil, then simmer for 15-20 minutes until tender but not mushy. Drain any excess water.

While lentils cook, finely chop the onion and mince the garlic. Finely chop the parsley.

In a large bowl, combine the cooked lentils, bulgur wheat, chopped onion, minced garlic, cumin, smoked paprika, salt, and pepper. Mix well.

Using your hands, knead the mixture for 2-3 minutes until it starts to bind. If too wet, add a tablespoon of plain flour (optional, not listed in core ingredients to keep low count). Let it rest for 10 minutes to allow the bulgur to absorb moisture.

Form the mixture into small oval or round koftas (about 12 per person).

Prepare the yogurt sauce: Mix the Greek-style yogurt with finely chopped dill, the juice of half a lemon, a drizzle of olive oil, salt, and pepper.

Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat. Pan-fry the koftas in batches for 4-5 minutes per side until nicely browned and cooked through. Do not overcrowd the pan.

Serve the warm lentil koftas immediately with the fresh dill yogurt sauce on the side. Serve with a simple side salad if desired (using remaining fresh herbs/lemon).