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5 from 1 vote

Carrot and red lentil koftas

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main meal
Author: Becca Heyes


  • 1 medium carrot finely diced or grated
  • 200 g dried red lentils ~1 cup
  • 1 tsp garam masala
  • 1 small red chilli finely chopped
  • 2 tbsp fresh coriander cilantro, chopped
  • Salt
  • Black pepper
  • 4 tbsp oil for frying


  • Add the diced / grated carrot to a saucepan with the red lentils, and add plenty of water. Bring to a boil, and cook for about 5 minutes, until the lentils are about half cooked (they should be soft enough to eat, but still with a bit of bite, and still holding their shape).
  • Drain the carrot and lentil mixture, and transfer it to a food processor. Blitz until a paste is formed. Transfer the mixture to a large bowl, and add the remaining ingredients (except the oil). Mix well.
  • Heat the oil in a large frying pan, and add dollops of the lentil mixture (don't worry about shape). Don't overcrowd the pan - you may need to do a couple of batches. Cook the koftas for a few minutes, until the underside is golden brown and crispy, then gently turn each kofta over, and repeat. Continue to turn until they are golden brown on all sides.
  • Serve with curry sauce and more fresh coriander.