Lentil & Bean Balls

Lentil & Bean Balls

These lentil and bean balls teamed with spinach pasta and a rich tomato & red wine sauce is seriously one of the yummiest meals I’ve had on my plant based plate in a long time. They are really quite easy to make and this recipe is brilliant for batch cooking. If you’d like to make less, just half or quarter the recipe.

Makes 24 Balls.

Lentil & Bean Ball Ingredients:

  • 400g of tinnedΒ lentils
  • 400g of tinned white cannellini beans
  • 3 tbsp of olive oil
  • 1 tbsp of coconut oil
  • 1 tsp turmeric
  • 1 tsp paprika
  • 4 tbsp of flax seeds
  • salt & pepper to season
  • 3 heaped tbsp of flour – I used spelt flour
  • 5 carrots
  • 3 cloves of garlic
  • 6 tbsp of sesame seeds
  • 1/2 cup of pumpkin seeds
  • 1/2 spoon of cumin
  • 1/4 spoon of spicy paprika

Method:

Pre-heat oven to 220’c. In a food mixer mix the lentils, beans, olive oil, coconut oil, turmeric, paprika, flax seeds and salt and pepper.

Once a paste has formed add the flour. Mix again.

Now add this mixture to a bowl. Grate the carrots, add this to the mixture as well as crushed garlic, pumpkin seeds, sesame seeds, cumin and spicy paprika. Mix with your hands as you want this to become a nice thing mixture. Roll into balls and place on grease proof paper on a baking tray. If you slightly wet your hands, it makes rolling a lot easier and smoother.

Bake in the oven for about an hour or until crispy on the outside.

Tomato & Red Wine Sauce Ingredients

  • 1 tbsp of coconut oil
  • 1 onion
  • 1 red pepper
  • 2 tomatoes
  • 2 thumbs size worth of fresh ginger
  • 1 vegetable stock cube
  • 2 tins of chopped tomatoes
  • 2 bay leaves
  • salt & pepper to season
  • 1 cup of wine

Method:

In a large saucepan melt the coconut oil on medium heat, finely chop the onion and cook until golden brown. Add the chopped red pepper, chopped tomatoes and finely chop and add the fresh ginger too. Stir and cook for five minutes then add the chopped tomatoes, stock cube, bay leaves, salt and pepper and red wine. Bring to the boil and leave to simmer for 20-30 mins.

I like to serve this with spinach pasta, it taste delicious and is a really great winter warmer.

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