Lentil Meatballs with Burst Tomato Sauce

INGREDIENTS

11/2 cup cooked brown or green lentils (you can totally use an organic canned version if you are not confident cooking them yourself.

¼ cooked brown rice

2-3 Tbsp. tomato paste

1 large red capsicum finely chopped

1/3 cup diced red onion

1 cloves garlic, minced

1/2 cup shredded celery

½ cup Besan/buckwheat or Quinoa flour

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

2 Tbsp nutritional yeast

2 Tbsp Fresh shredded parsley

1/4 teaspoon black pepper

Sauce

Find your fav tomato base and use it as the sauce.

Or Make your own!

1 can organic crushed toms

1 large clove garlic

1-2 Tbsp Balsamic vinegar

1-2 Tbsp Tamari or GF free soy or Braggs amino seasoning

1/4 tsp Cayenne pepper

1/2 tsp paprika

1/2 tsp cumin

1/2 tsp mixed herbs

good twist of pepper

mix in a blender or food processor and your done

if you want to you can fry off one onion and the garlic first but not a must! K.I.S.S

(please read the whole recipe first as there are a few options)

Serving option 1:

8 whole wheat pita or GF Wraps

2 tablespoons minced fresh basil

1 cup cucumber slices

1 cup grated carrot

1 cup grated beetroot

1 Bunch lettuce

Serving option 2: Veggie Noodles!

Grab yourself one of those nifty spiral cutters or you can use a good old peeler for ribbons.

1 carrot

1 zuchinni

1 cup baby spinach

Go to town…this can take you around 15-20 mins. It’s a bit of work. Place the prepared veg into a large bowl.

Now as I do you I will give you 2 options

1. Boil the kettle and just as you pull the meatballs out of the oven and cover the veggie noodles. Place the spinach into a large bowl, remove the veggie noodles and place atop the spinach and a good lashing of the sauce. Give them a gentle mix through with thongs and place mix onto a serving dish and top with 4 meat balls. Add desired extra sauce and a sprinkle of Vegan Parmesan Cheese (most wholefood stores and health stores have this) and a sprinkle of your fav herbs.

2. Throw it all into a bowl, balls and all mix and serve with a sprinkle of vegan parmesan and herbs of choice. (I love fresh basil, oregano or chives)

INSTRUCTIONS

Heat olive oil in a non-stick heavy pan over medium-low heat and add the red onion. Cook until onion is translucent and fragrant, 6 to 8 minutes. Add all herbs and spices and stir through until fragrant. Stir in the garlic and celery, capsicum and for another 3 to 4 minutes.

In a food processor, combine the lentils, onion mixture, flour and nutritional yeast. Pulse a few times to start combining the mixture. Set aside and let rest while the oven preheats to 190 Deg.

Combine all sauce ingredients and blitz. Place into a pot and bring to a simmer for 1-2 minutes, stirring occasionally. Take the lentil mixture and roll into 12 balls, roughly the size of a golfball. Place on a baking tray covered with good quality baking paper and brush with oil of choice. Bake meatballs until browning and crisp, 25 to 30 minutes. Allow to cool a little.

#lentilsdinner #glutenfree #musthaves