LENTIL MEATBALL MASALA

A great snack to keep in the fridge – little balls of protein to give you energy. SERVES 4 Preparation: 30 min Cooking: 1½ hours Chilling: 30 min or overnight Baking: 20 min LENTIL MEATBALLS 250ml (1c) uncooked

brown lentils 1 litre (4c) vegetable

stock 15ml (1T) coconut

oil 1 brown onion,

chopped 250ml (1c) grated

carrots 2 garlic cloves, minced 125ml (½c) rolled oats 1 handful of fresh

flatleaf parsley 6 fresh basil leaves 22ml (1½T) tomato

paste 90ml (6T) finely grated Parmesan cheese (optional) 10ml (2t) dried

oregano salt and pepper 1 large egg MASALA PASTE 1 brown onion 3 garlic cloves, peeled 3cm fresh ginger 22ml (1½T) garam

masala 1 red or green chilli 7ml (½T) turmeric 7ml (½T) ground cumin 7ml (½T) ground

cloves 5ml (1t) salt 10ml (2t) cayenne

pepper 1 handful of fresh

coriander, chopped 40g raw almonds juice of ½ lemon SAUCE 15ml (1T) coconut oil 325ml (1½c) tomato

passata 250ml (1c) vegetable

stock 1 can (400ml) coconut

milk salt and pepper 250ml (1c) uncooked

wild rice 1 Lentil meatballs In a medium saucepan over medium heat, mix the lentils and stock. Bring to a simmer, cover and cook for about 30 minutes or until softened. Drain and set the lentils aside. 2 Meanwhile, add the coconut oil to a large frying pan over medium heat. Add the onion and fry until translucent. Add the carrots and garlic and fry for another 2 minutes, then set aside. 3 Put the oats, parsley and basil in a food processor and pulse a few times until the oats have broken up. 4 Add the lentils, onion mixture, tomato paste, Parmesan cheese, oregano, salt and pepper to the processor. 5 Pulse a few times until the mixture has just combined. 6 Add the egg and pulse further until the mixture has just combined. Set aside in the fridge for 30 minutes or overnight until the mixture has set. 7 Preheat the oven to 180°C. Line a large baking sheet with baking paper. 8 Using a tablespoon, portion out the lentil mixture. Using your hands, roll into balls. 9 Arrange in rows on the baking sheet. Bake for 20 minutes, turning them at the halfway point. 10 Masala paste Blend the ingredients for the masala paste in a food processor until smooth. 11 Sauce Add the masala paste and coconut oil to a deep frying pan over medium heat. Fry for 2 minutes to release the flavours. 12 Add the tomato passata and stock and simmer for about 10 minutes or until the colour deepens. 13 Add the coconut milk and simmer for another 15 minutes. Season to taste with salt and pepper. 14 Cook the rice according to the packet instructions. 15 Build your bowl with the rice and meatballs and top with the sauce.