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.
Plant Based Portuguese 