Mains, other delicious bits

Lentil NO-meatballs

Lentils are one of my favourite pulses/ legumes. I didn’t use to eat them before going vegan, but now they’re a staple in my kitchen. Lentils are rich in iron, folate and proteins. They are also low in calories, and have no fats or cholesterol. If you’re cooking brown/ green lentils, it’s always good to soak in plenty of water and for a good few hours before boiling. These balls are easy to make and delicious! Enjoy!

Time: 1h (plus 30 min if boiling lentils)

Type: Main

Difficulty: 2 pans

Makes: about 12 to 15 balls

What you need:

1 + 1/4 cups of cooked brown lentils

1 small onion, chopped

3 garlic cloves, chopped

3 tbsp bread crumbs

2 tbsp chopped olives (black or green)

2 tbsp tomato puree

1 tsp Italian herbs

salt and pepper to taste

Spaghetti and tomato sauce to serve

Directions:

If cooking lentils, boil them in plenty of water (after soaking for at least 8h), with a bay leaf for about 30 min over low heat – once cooked, drain and reserve (don’t forget to remove the bay leaf);

In a small frying pan, water-fry onion and garlic for a few minutes over low heat until soft;

Place all ingredients in a food processor and blitz until all is well combined and form a paste (it’s ok to have a few chunkier bits);

Roll the mixture into small balls and place in large baking tray, lightly greased;

Bake at 180C for about 45 minutes until crispy;

Serve while hot with cooked spaghetti and tomato sauce, for example.

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