Red lentil polpette with lemon balm sauce

Red lentil polpette with lemon balm sauce

By
From
The Green Kitchen
Makes
15
Photographer
Johanna Frenkel

One day I came home from work and Luise had prepared these vegan polpette, served with courgette noodles. It was her own version of the spaghetti and meatballs from Lady and the Tramp. I adore her for things like that. Although I have been a vegetarian for more than half my life, I have never done anything even slightly similar. And she just threw it together on a regular Tuesday. Such an innovative take on an old classic. The lentils add a nice, sweet flavour and texture to the polpette, and go really well with the lemon balm and basil sauce. Serve with courgette noodles, or with regular wholegrain spaghetti.

Ingredients

Quantity Ingredient
200g red lentils
1/2 red onion, finely chopped
2 garlic cloves, minced
3 tablespoons extra virgin olive oil
2 tablepoons tomato puree
40g rolled oats
1 teaspoon paprika
pinch cayenne pepper, or more to taste
sea salt

Lemon balm and basil sauce

Quantity Ingredient
a handful lemon balm, leaves picked
125 handful basil, leaves picked
60ml oil
1/2 lemon, juiced
a small handful hazelnuts, toasted and skinned
sea salt
freshly ground black pepper

Method

  1. To prepare the polpette, rinse the lentils and place in a saucepan with 500 ml cold water. Bring to the boil, lower the heat and simmer gently for 15 minutes or until tender. Drain well and cool slightly.
  2. Mash the lentils with a fork or use an immersion/hand blender. The consistency you want is mashed but still with some whole lentils left. Place in a mixing bowl, add the remaining polpette ingredients and stir with a spoon until everything is combined. Place in the fridge for 30 minutes.
  3. Preheat the oven to 190°C and line a baking tray with non-stick baking paper. Form 15 balls with your hands, place them on the baking paper and bake for 15–20 minutes. Turn every 5 minutes to get a nice even colour and shape.
  4. Meanwhile, make the lemon balm and basil sauce. Place all the ingredients in a blender with 2 tablespoons of water and mix until creamy. If you prefer the sauce a little runnier, add some water.

Tip

  • If you can’t get hold of lemon balm, use more basil and add the juice of a lemon.

    For a gluten-free alternative, use gluten-free oats.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again