Spiced Lentil Polpette
INGREDIENTS
- 200g cooked brown lentils
- 40g breadcrumbs
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp tomato puree
- 400g chopped tomatoes
- 1 tbsp olive oil
NUTRITION
Per serving
290
Calories
14g
Protein
34g
Carbs
9g
Fats
METHOD
1
Form the polpette
Pulse lentils, breadcrumbs, half the onion, garlic, spices, tomato puree and salt in a food processor. Roll into sixteen small balls.
2
Brown
Heat the oil in a wide pan and brown the polpette on all sides for five minutes. Lift them out onto a plate.
3
Build the sauce
In the same pan, soften the remaining onion for three minutes. Add the chopped tomatoes and a splash of water and simmer for ten minutes.
4
Finish
Slip the polpette back into the sauce and simmer gently for ten minutes more. Serve with cocktail sticks.
VEG.ARMY TIP
A dash of pomegranate molasses in the sauce gives a brilliant sweet-sour edge.
