These lentil balls are made fresh tasting with the addition of loads of fresh mint and coriander. They go really well inside a wrap with hummus or romanescu sauce or served with the Immunity Booster Quinoa Salad with Pomegranate and Cranberries. As I have said before, the secret to making burgers or koftas that hold together without egg is to make a paste with a tablespoon of ground flaxseeds and water and add this to the mixture before forming the balls.
Preparation time 20 minutes
Cooking time 20 minutes if using cooked lentils
Makes 12 koftas
200g of dried red lentils cooked until just soft
A large onion cut into large pieces
A handful each of fresh mint and fresh coriander
2 teaspoons of paprika
Half a teaspoon of chilli flakes
A clove of garlic
Salt and pepper to taste
A tablespoon of ground flaxseeds made into a paste with water
A tablespoon of gram flour
Olive oil to cook
Place all of the ingredients into a food processor and blitz until it has formed a dough-like consistency. Shape into balls. Place on a baking sheet and lightly coat each ball with olive oil. Cook at 180 degrees Celsius for 20 minutes.
This is my favourite pasta sauce. It also makes brilliant vegan lasagne. I remember the first time I experimented using lentils in this sauce, rather than fake meat, I could not believe the improvement and it is much better for you. The sauce is made rich with fresh tomatoes and purée plus red wine and plenty of fresh herbs. It needs to be cooked until all of the sauce has reduced and been absorbed into the lentils.
It should be served with a chunky pasta that will hold the sauce but I also really love spaghetti. I served this with the mushroom and pine nut salad.
Preparation time 10 minutes
Cooking time 50 minutes
A tin of cooked green lentils
3 medium fresh tomatoes, blended with a clove of garlic to make passatta
Two teaspoons of tomato purée
A slug of red wine
Two teaspoons of fresh thyme removed from the stalks
A small onion finely chopped
Half a medium carrot finely chopped
A tablespoon of olive oil
3 mushrooms finely chopped
Salt and pepper to taste
300g of whole wheat pasta
Heat the oil in a pan and add the onion, carrot and mushrooms. Fry for five minutes until straying to soften. Add all of the other ingredients and bring to the boil. Cook with a lid on for about 50 minutes. Remove the lid for the last five minutes to reduce the sauce further, if needed.
Cook the pasta until al dente and drain. Combine the sauce and pasta and garnish with fresh basil