Spiced green lentils and beans
A lovely vegetarian version of meatballs, these lentil balls in tomato sauce are rich and spicy and need nothing more than some rice, naan or pitta to be a perfect dinner. If don't have green beans you could stir in some chard, spinach or other greens for the last few minutes of cooking.
Ingredients
- 375g green lentils, soaked overnight in cold water
- 1 large onion
- 1 large potato
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 90-100g plain flour
- oil for frying, e.g. vegetable or sunflower
- 2 garlic cloves, crushed
- 1 small piece ginger, grated
- 250ml passata or chopped tomatoes
- 500ml stock
- 250ml cream
- 2 carrots, thinly sliced or cut into small batons
- 200g green beans
Method
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Step 1
Drain the lentils and place back in the bowl.
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Step 2
Grate the onion and potato. Place the grated veg in a tea towel and squeeze out as much moisture as you can.
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Step 3
Combine the squeezed, grated veg with the lentils, spices and flour and mix all the ingredients together. Line a tray or large plate with foil or baking parchment.
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Step 4
Roll the mixture into small balls and place on the tray. Refrigerate for 30 minutes.
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Step 5
In a large deep frying pan, add a little oil and on a medium heat, fry the balls in batches, until browned on all sides (about 5 minutes). Drain on kitchen paper.
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Step 6
In a large pan, heat a little oil and add the garlic and ginger. Fry for a couple of minutes.
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Step 7
Add the passata or chopped tomatoes, stock and cream. Bring to the boil, reduce the heat, simmer for a few minutes.
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Step 8
Add the lentil balls and simmer for 25 minutes. Add the carrots and beans and cook for another 5-10 minutes.
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Step 9
Serve with rice, pitta or naan bread.
