preparation
- Crisp on the outside and soft in the middle, these lentil balls are perfect for little hands to grab. Unassuming-looking, they are packed with good stuff: lentils, oats, mushrooms and carrots. The combination of plant-based protein and fibre gives a slow, steady energy release for a hearty, filling meal. With the tomato
- sauce they are great by themselves, or you can serve with spaghetti or some fresh bread.
- Preheat the oven to 200˚C/180˚C fan/400˚F and line a large baking tray with baking parchment.
- Heat the olive oil in a pan and gently fry the onions for about 10 minutes until softened. Add the garlic and cook for 2 minutes before turning off the heat.
- While the onion is cooking, put all the other lentil ball ingredients in a food processor (or in a bowl if using a stick blender). Add the cooked onions and blend. You want the mix to have a bit of texture so don’t blend it until completely smooth.
- Shape the mixture into 18 small golf ball-sized balls and put them on your baking tray. Bake the balls for about 35 minutes until they are crisp on the outside (but still soft in the middle).
- While the balls are cooking make the tomato sauce. Heat the olive oil over a medium heat in a pan and add the onion. Cook the onion for about 10 minutes until softened. Add the garlic and cook for another 2 minutes. Then add the chopped tomato, 1/2 cup /120ml of water, the balsamic vinegar and oregano. Cook the mixture over a low heat for about 10–15 minutes until thickened.
- Serve the balls with the sauce poured over, and a little freshly chopped parsley.