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Picture of Lentil kofta with orzo & feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 5101 kcal 255 %
  • Fat 77 g 119 %
  • Saturated 20 g 102 %
  • Carbs 848 g 283 %
  • Fiber 128 g 514 %
  • Protein 283 g 565 %
  • Cholesterol 253 mg 84 %
  • Sodium 2223 mg 93 %
  • Calcium 1317 mg 132 %
  • Magnesium 865 mg 206 %
  • Potassium 8652 mg 184 %
  • Iron 71 mg 397 %
  • Zinc 40 mg 361 %
  • Phosphorus 3979 mg 568 %
  • Vitamin A 562 µg 62 %
  • Vitamin C 245 mg 272 %
  • Thiamin (B1) 13 mg 1075 %
  • Riboflavin (B2) 4 mg 275 %
  • Niacin (B3) 35 mg 216 %
  • Vitamin B6 7 mg 501 %
  • Folate equivalent (total) 4140 µg 1035 %
  • Vitamin B12 2 µg 87 %
  • Vitamin D 1 µg 9 %
  • Vitamin E 17 mg 110 %
  • Vitamin K 827 µg 690 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Lentil kofta with orzo & feta

Ingredients

  • 2 x 400g cans cooked green lentils, drained
  • 1 medium egg
  • 100g oat
  • 1 tbsp ras el hanout
  • small bunch parsley, chopped
  • zest 1 lemon
  • 2 tbsp olive or rapeseed oil
  • 4 garlic cloves, crushed
  • 2 x 400g cans chopped tomatoes
  • pinch of sugar
  • 300g orzo pasta
  • 100g feta, crumbled

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