Lentil & dukkah balls

Lentil & dukkah balls

By
From
Love Your Lunches
Makes
3–4 lunch portions
Photographer
Bec Dickinson

This recipe uses tinned lentils for speed, but of course home-cooked lentils would be perfect, too. Enjoy on its own, or for extra substance, eat with pasta, couscous or any grain of choice.

Ingredients

Quantity Ingredient

For the meatballs

Quantity Ingredient
1 tablespoon olive oil, plus extra for brushing
1 red onion, diced
2 garlic cloves, chopped
2 courgettes, grated
2 x 400g tins green lentils, drained and rinsed
30g cashews
30g almonds
3 tablespoons chopped mint leaves
3 heaped tablespoons dukkah
1 teaspoon ground cumin
1/2 teaspoon chilli flakes
1 lemon, zested
2 lemons, juiced
2 slices of bread, blitzed into breadcrumbs
1 large egg

For the sauce

Quantity Ingredient
1 tablespoon olive oil
1 tablespoon cumin seeds
1 teaspoon chilli flakes
1 garlic clove, minced
200g tin chickpeas, rinsed and drained
1 red pepper, sliced lengthways
400g tin tomatoes
250g passata
3 tablespoons roughly chopped mint
4 tablespoons roughly chopped parsley

To serve

Quantity Ingredient
pasta or grain of choice

Method

  1. Preheat the oven to 200°C. Heat the oil in a small saucepan over a medium heat, add the onions and sauté until soft. Add the garlic and courgettes and cook for a further 5 minutes, until the courgettes have softened.
  2. In a food processor, combine the lentils with the rest of the ingredients. Blitz in bursts until the mixture holds firmly together
  3. Shape the lentil mixture into 18 balls (around 1 heaped tablespoon each), place on a tray, brush with oil and bake in the oven for 20 minutes or until golden and crisp.
  4. Meanwhile, make the sauce by heating the oil in a medium saucepan, add the cumin seeds, chilli flakes and garlic, and fry for 2 minutes. Add the chickpeas and red pepper, followed by the tomatoes, passata, mint and parsley. Simmer for 10 minutes, then gently toss through the meatballs. Once cooked, take off the heat and allow to cool completely.
  5. Portion into containers and freeze. When ready to heat, defrost in the fridge overnight and reheat in the microwave until warmed through. Serve by itself or alongside your grain of choice.

Note

  • Vegetarian Dairy-free
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