Lentil and Walnut Meatballs
INGREDIENTS
- 300g cooked Puy lentils
- 60g walnuts, finely chopped
- 60g breadcrumbs
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp dried oregano
- 400g chopped tomatoes
- 300g spaghetti
- 2 tbsp olive oil
NUTRITION
Per serving
510
Calories
20g
Protein
64g
Carbs
17g
Fats
METHOD
1
Form the meatballs
Pulse half the lentils with walnuts, breadcrumbs, onion, garlic, oregano and salt. Mix with whole lentils, roll into 16 balls.
2
Brown
Pan-fry in olive oil for six minutes, turning, until coloured all over.
3
Build the sauce
In the same pan, cook tomatoes for ten minutes with salt and a splash of water.
4
Simmer
Return meatballs to the pan and simmer for fifteen minutes. Serve over freshly cooked pasta.
VEG.ARMY TIP
Refrigerate the rolled meatballs for thirty minutes before frying — they keep their shape better.
