Red lentils and Sweet Potato Make the Best Kebabs! Easy, Delicious and Gluten Free

Welcome! Today’s recipe is these delicious plant-based kebabs that are crunchy on the outside and perfectly soft inside. Find the recipe below.
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*Red lentil and sweet potato kebabs*
*(Complete instructions within the Ingredients list before starting the method)*

_Ingredients:_
200g red lentils, washed and soaked for 30 minutes or longer
1 medium sweet potatoes (about 300g), washed and grated
1 tbsp curry powder
¼ tsp kashmiri chili powder
1 tbsp fenugreek leaves
1 tsp garam masala
20g fresh ginger, roughly chopped
3 medium sized cloves of garlic
15g fresh parsley
15g coriander
5g fresh mint
30g walnuts
20g hemp seeds
½ tsp baking powder
1 lime, zested and juiced

_Quinoa and kale salad:_
200g quinoa
1 tsp turmeric
350ml vegetable stock
100g kale, just the leaves roughly chopped and washed
2 peppers, diced (different colours ideally)
50g frozen sweetcorn
50g frozen peas

_Mint sauce:_
125g vegan yoghurt (thick greek style)
10g fresh mint
5g fresh coriander
½ a green chili (optional)
½ tsp maple syrup or an sugar
½ teaspoon cumin powder
½ teaspoon garam masala
1 lime, juice and zest
1 ice cube

_Method:_
– If baking the kebabs, preheat the oven to 220C.
– Heat a medium frying pan over a medium-high heat with 1 tbsp olive oil.
– Add the sweet potato and fry for 5-8 minutes until softened and starting to caramelise.
– Add the ground spices and fry for 1 more minute. Move to a large bowl.
– Drain your lentils well to remove as much moisture as possible. Add to a food processor.
– Add all the remaining ingredients to the food processor.
– Pulse until finely ground, scraping down the sides to ensure everything is well blended. We are not looking for a paste, it should still have a little texture left in it.
– Add to the large bowl with the fried sweet potato and mix to combine.
– Using either wet or oiled hands shape the kebab mix into oval patties or any shape of your choice.
– Heat a large frying pan over a medium to medium high heat.
– Add 2 tbsp olive oil. Test the oil is hot enough by adding a little mixture, if it sizzles then it’s ready.
– Fry the kebab for 3-4 for minutes or until golden brown on both sides. Check occasionally to ensure they’re not burning.
– If baking the kebabs, place them onto a lined baking tray and bake for 15 to 20 minutes turning every 5 minutes or so.
– Or Air-fry for 12-15 minutes turning every 4 minutes.
– Serve with quinoa salad and mint sauce.

_For the quinoa and kale salad:_
– Add the quinoa, turmeric and vegetable stock to a medium sauce.
– Bring to a boil then reduce to a simmer. Place a lid on top and cook slowly for 15 minutes.
– 7 minutes into the cooking time lift the lid and add the kale.
– 1 minute before the 15 minutes is finished add the sweetcorn and peas.
– After 15 minutes the vegetable stock should be absorbed and the kale cooked.
– Remove the lid and place a tea towel on top, leave to steam for 5-10 minutes.
– Fluff up with a fork and rest of the ingredients and season with salt and pepper.

_For the mint sauce:_
– Add all ingredients to a blender and blend until smooth.

*To freeze the kebabs I would freeze them after moulding them but before cooking them. Lay them out on a baking paper lined baking tray and place in the freezer. Once frozen you can move them into tupperware or a bag.*

0:00 Intro
0:12 Red lentil and sweet potato kebabs
5:00 Quinoa salad
5:46 Mint sauce