Polpette di Lenticchie al Pomodoro (Lentil and Herb Balls in Tomato Sauce)
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Ingredients
- 400 g green lentils, drained and rinsed
- 50 g porridge oats
- 1 onion, finely chopped
- 2 garlic cloves
- 2 tbsp flat-leaf parsley, chopped
- 500 g passata
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 308 kcal
- Protein
- 12.8 g
- Carbohydrate
- 31.5 g
- of which sugars
- 8.3 g
- Fat
- 12 g
- of which saturates
- 1.8 g
- Fibre
- 8 g
- Salt
- 0.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 1 tablespoon of the olive oil in a pan and soften the onion for 6 minutes, then add half the garlic and cook for 1 minute.
- 2
Mash the lentils roughly with a fork, then mix with the softened onion, oats and parsley. Season and shape into 16 balls, chilling for 15 minutes if the mixture is soft.
- 3
Heat another tablespoon of the olive oil in a frying pan and fry the balls in batches for 8-10 minutes, turning carefully, until golden and firm.
- 4
Heat the remaining olive oil in another pan, soften the remaining garlic for 1 minute, then add the passata and simmer for 10 minutes.
- 5
Lower the balls into the sauce and simmer for 5 minutes to heat through before serving.
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