Turkish lentil kofte with pittas

• Red lentils200g
• Couscous150g
• Brown onions150g
• Tomato puree2 tbsp (30g)
• Ground cuminstore cupboard1 tsp (5g)
• Smoked paprikastore cupboard½ tsp (2.5g)
• Spring onions1 bunch
• Lemons1
• White pitta breads6
• Greek-style natural yoghurt100g

Plus salt and pepper. About £2.51 for the amounts used.

Method

1. 1

   Simmer 200g rinsed red lentils in 500ml water for 15 minutes until soft and thick. Take off the heat, stir in 150g couscous, cover and leave for 15 minutes.

2. 2

   Fry 1 chopped onion for 6 minutes with 2 tbsp tomato puree, 1 tsp cumin and ½ tsp paprika. Mix into the lentils with sliced spring onions and the juice of 1 lemon. Season.

3. 3

   With wet hands, shape into small oval patties.

4. 4

   Toast 6 pittas and serve with the kofte and the 100g yoghurt.