Lentils polpette (balls)
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What’s best than delicious Italian polpettes to go with spaghetti? Well, let us tell you that this plant-based version has nothing to be ashamed of in regards to its meat-based.
Ingredients:
- 300 gr cooked lentils (red or green)
- 1/2 golden onion
- 10 dry tomatoes
- 1 tbsp soy sauce
- 1 garlic clove
- 1 tsp thyme
- 5/6 tbsp bread crumb
- 2 tbsp olive oil
- salt and pepper
Instructions
- Put in a mixer the lentils (you can use canned lentils, just wash them and rinse them) together with all the other ingredients, except the bread crumb.
- Mix everything together, use a spatula to clean the side of the mixer, and push the dough towards the blades. If it’s too dry, add some water. The mixture should be very soft and fluid.
- Put the mixture in a bowl and add the bread crumb. The quantity is variable, start with 2/3 tbsp and go on until the mixture is “workable” and doesn’t stick to your hands.
- Creates balls, put them on an oven tray, season them with some olive oil and cook for 20/25 minutes at 220°, turning them halfway.
You can serve them in a tomato sauce, cooked together with some onion, garlic, oil, and some basil.
