Jun 7, 2013

Lentil balls with tomato sauce

These fellas are really awesome and when I make these, I usually bake a whole batch so I can make different meals with them. I add them to pizzas, eat as a side with mashed potatoes or pasta or on a sandwich. And if you have some leftover lentil balls, you can freeze them for later use.

Lentil balls:
  • 250 g green or brown lentils (uncooked)
  • 2 dl rice (uncooked)
  • 3 tbsp barley flour (or almost any other flour will do)
  • 2 tbsp whole wheat flour
  • 5 tbsp bread crumbs
  • 3 tbsp quality ketchup or tomato sauce
  • 1 tsp curry powder
  • 2-3 tsp vegetable stock powder (or more to taste) or some salt

Tomato sauce:

  • 350 ml tomato juice
  • 1,5 tbsp brown sugar
  • a pinch of salt and ground black pepper
  • (3 tbsp vegan cream)
  • (fresh herbs for garnish)
Boil the lentils and rice together until they are soft. Drain them really carefully, so there will be no liquids left. Add flours, bread crumbs, ketchup or tomato sauce and seasonings. Mix carefully. Let the dough rest for about 10-15 minutes. Cover the baking tray with a baking paper, form the little balls, put them on a baking tray and bake at 200 C until they are crispy (about 30-40 minutes).

For the sauce, heat up the tomato juice with sugar, salt and pepper. Add vegan cream and fresh herbs if you want. Stir, let it boil for a couple of minutes and remove the heat.  Now take about 20-25 baked lentil balls, put them in a bowl and pour the tomato sauce over the lentil balls. Serve with spaghettis, mashed potatoes, boiled potatoes, rice or on a sandwich.

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