⏰ 40 minutes
👶🏻 Suitable from 12 months (cut each ball in 4 or 2 before serving)
🌱 Vegetarian • Vegan option
❄️ Store in the fridge in an airtight container for 3 days, or freeze for up to 2 months
Packed full of protein and fibre lentil balls make a super healthy meal for all the family. They are delicious served with mashed potato, pasta or rice!
Ingredients
FOR THE LENTIL BALLS
230g cooked lentils (1 can)
1 egg (can sub with flax egg)
60g breadcrumbs, add more if needed
1 tbsp tomato purée
1 tbsp reduced salt soya sauce (optional but recommended)
Salt & pepper to taste
OPTIONAL: Italian herbs (dried basil & oregano) to taste
FOR THE TOMATO SAUCE
1 can tomato passata (400g)
1 small onion, finely chopped
1 garlic clove, minced or 1 tsp lazy garlic
5-6 basil leaves
Salt & pepper to taste
Method
Place lentils, egg (or flax egg), breadcrumbs, tomato purée, soya sauce, parsley, salt and pepper into your food processor (add more seasoning if desired). Grind well, stopping to scrape down the sides of the bowl as needed. The mixture should be soft but not very sticky (gradually add breadcrumbs if is too sticky).
Shape the mixture into balls with your hands and place them on a plate. Set aside.
Meanwhile, prepare the tomato sauce.
In a large pan heat the olive oil then add the chopped onion and garlic and cook for 3-5 minutes until soft.
Add the tomato sauce and basil, season with salt & pepper and allow to simmer for 15 minutes on a low heat (add a little of water if started drying too much).
Place the lentil balls in the tomato sauce, cover and cook for 10 minutes over medium-low heat, turning them a few times during cooking. Uncover and continue cooking for 10 minutes or until cooked through.
Serve with mash potato, pasta or rice.
Enjoy!
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