Lentil Balls with Tomato Sauce


lentil balls7

Lentil Balls with Tomato Sauce

From Stonesoup
takes 5 mins prep + 20 mins cooking
serves 2

Don’t be alarmed by the appearance of these little lentil balls, they’re actually a lot more delicious than they look. The lentils, almond meal and egg combine to create a wonderfully satisfying ball texture.

I’ve also used almond meal in actual meat balls instead of bread crumbs and was really happy with the results. If you need to feed some carnivores, soften a chopped onion and combine it with about 300g (10oz) minced (ground) beef and 75g almond meal. Shape into balls and bake in tomato passata as per the lentil ball recipe.

I like to serve these simply in a bowl with parmsean on top and a green salad on the side. Feel free to serve tossed in with pasta, or zucchini noodles.

takes 25 mins
enough for 2
1 can lentils (400g/14oz), drained
75g (3oz) almond meal
1 egg
1 jar tomato passata (tomato puree) (700g/24oz)
parmesan cheese, to serve

1. Preheat oven to 200C (400F).

2. Roughly mash lentils in a large bowl with a fork, then add almond meal and the egg. Mix and season.

3. Place tomato passata in the base of a large oven proof dish. Using a soup spoon, form the lentil mixture into small balls. Placing them in the sauce as you go.

4. Drizzle very generously with extra virgin olive oil and bake for about 20 minutes or until balls are firm and the sauce has reduced a little.

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{ 2 comments… read them below or add one }

Kathryn September 26, 2017

I’m afraid the tomato puree will taste raw and uncooked–not like a sauce. Is the oven baking enough to transform it?


jules September 27, 2017

Totally Kathryn!
Because of the large surface area of the roasting pan you get quite a bit of concentration very quickly 🙂


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