Lentil Balls
In a medium bowl, add the lentils.Add enough water to cover them and let them soak for 3 to 4 hours.After this time has passed, transfer the drained lentils to a large bowl.Now using a hand blender, beat everything very well until a smooth puree forms and set aside.In a skillet over medium heat, add a drizzle of olive oil.Add the onion chopped into cubes and sauté.Then, add the grated carrot, the cloves of garlic chopped into cubes and sauté until slightly wilted.Add the cooked white rice to the bowl with the lentil puree and the sautéed vegetables we prepared earlier.Season with the ground coriander, the Italian herbs, a pinch of salt and mix.Leave it in the fridge for 10 minutes.After this time has passed, shape the mixture into meatballs.In a skillet over medium heat, add a drizzle of olive oil.Add the balls we shaped and let them fry until they are slightly golden brown.In a medium bowl, add the tomato paste, the sugar, the wheat flour, a pinch of salt, a pinch of black pepper, the water and mix.Transfer this sauce to the skillet with the lentil balls, cover the skillet and let everything cook for 10 minutes.Finish with parsley to taste.Serve.
Ingredientes
- 1 Cup of Lentils (240ml Cup)
- Olive Oil
- 1 Onion
- 1 Carrot
- 2 Cloves of Garlic
- 1 Cup of Cooked White Rice
- 1 Teaspoon of Ground Coriander
- 1 Teaspoon of Italian Herbs
- 1 Pinch of Salt
Sauce
- 1 Tablespoon of Tomato Paste
- 1 Teaspoon of Granulated Sugar
- 1 Teaspoon of Wheat Flour
- 1 Pinch of Salt
- 1 Pinch of Black Pepper
- 250ml of Water
- Parsley to Taste
Modo de Fazer
In a medium bowl, add the lentils.
Add enough water to cover them and let them soak for 3 to 4 hours.
After this time has passed, transfer the drained lentils to a large bowl.
Now using a hand blender, beat everything very well until a smooth puree forms and set aside.
In a skillet over medium heat, add a drizzle of olive oil.
Add the onion chopped into cubes and sauté.
Then, add the grated carrot, the cloves of garlic chopped into cubes and sauté until slightly wilted.
Add the cooked white rice to the bowl with the lentil puree and the sautéed vegetables we prepared earlier.
Season with the ground coriander, the Italian herbs, a pinch of salt and mix.
Leave it in the fridge for 10 minutes.
After this time has passed, shape the mixture into meatballs.
In a skillet over medium heat, add a drizzle of olive oil.
Add the balls we shaped and let them fry until they are slightly golden brown.
In a medium bowl, add the tomato paste, the sugar, the wheat flour, a pinch of salt, a pinch of black pepper, the water and mix.
Transfer this sauce to the skillet with the lentil balls, cover the skillet and let everything cook for 10 minutes.
Finish with parsley to taste.
Serve.
