Lately I am really into vegan food, although I am not a vegan or vegetarian, I enjoy trying new vegan recipes that surprised me so much. I found this small coffee shop, close to my office, and they made the best vegan mince pie I have taste. I still haven’t figured out completely what the recipe is but I am really close and soon I will share it with you guys.
In today’s post I will share with you a twist of “meatballs” recipe. I made them from a red lentil and at the beginning looks impossible since the cooked lentil is really watery but with a lot of patience they were ready.
Why lentil? Lentils are rich source of fiber and protein and can be adapted to wide range of cuisines, styles and taste. They are also easy to make and budget friendly.
Ingredients: For the lentils “meatballs”
- 250g red lentils
- 2 tsp chopped oats
- 2 tsp olive oil
- 1/2 onion
- 1 clove garlic
- fresh parsley
- Salt
- Black pepper
For the pasta:
- 300g linguine
- 300 ml tomato sauce
- 1/2 onion
- 2 carrots
- celery
- 2 tsp olive oil
- salt
- black pepper
Preparation:
Pick over and remove any shriveled lentils or small pieces of rock. Rinse the lentils under cool water and then drain.
Bring water to boil to a medium saucepan and add the rinsed lentils. Bring to a rapid simmer over medium high, then reduce the heat to a very low simmer. Let gently simmer for 20 minutes, until the lentils are tender or as per instructions. Keep an eye on them to ensure they do not dry out—you want the lentils to always be just barely covered with liquid. If the lentils are not yet tender but the liquid has been has been absorbed, add more water and continue to cook.
Drain off any excess liquid and set aside. Meanwhile, heat the olive oil in a pan over medium-low heat. Once hot, add the onion and cook until onion is translucent and lightly brown for about 6 to 8 minutes, then stir in the garlic and cook until fragrant, about 1 additional minute.
Once the lentils are dried mix with the chopped oats and freshly chopped parsley. Add the onion mixture, salt and pepper. Mix well then set aside and let rest for 10 minute.
Make a small balls from the lentil mix and if they are still watery use kitchen towel to form and dry the lentils “meatballs”. Fry in a medium pan until they are browned and lightly crisp. Once ready place on a plate covered with kitchen paper to absorb the oil.
In the meantime prepare the tomato sauce – in a medium pan fried the finely chopped the vegetables with olive oil until they are softer and browned. Add the tomato sauce, salt and black pepper. Cook for 10 more minutes at a lower temperature.
In the meantime prepare the linguine as per instructions. Place in a deep plate, cover well with the tomato sauce and put the lentils “meatballs” on the top.
If you’re not vegan or vegetarian you can make a traditional beef meatballs with the pasta – https://thecurlymousse.com/2018/11/11/lasagna/
Enjoy!
xX Rosie 💐
