Meatless meatballs

There’s nothing like a meatball, and this makes a fab supper dish that all the family will love.

SERVES: 4 PREP: 25 mins

COOK: up to 50 mins Per serving:

249 calories

337 calories (with sauce)

100g brown lentils

1tbsp olive oil

1 small onion, finely chopped

1 medium carrot, grated

100g spinach or chard, washed and finely shredded

1 garlic clove, finely chopped 1tsp cumin ½tsp cinnamon

½tsp cardamom 50g breadcrumbs

25g pine nuts, lightly crushed

Zest and juice of

1 lemon 2tbsp finely chopped parsley

1 egg, beaten

Sea salt and black pepper

1 quantity of tomato sauce (see recipe, right)

1tbsp harissa paste

Small bunch of parsley, finely chopped

Squeeze of lemon juice

1 First, cook the brown lentils according to packet instructions and set them aside in a bowl. If you’re using ready-cooked lentils, you will need 250g.

2 Preheat the oven to 200°C/180°C fan/gas 6. Heat the olive oil in a frying pan and add the onion and carrot. Cook them over a low heat until the onion has softened, then add the spinach or chard. Cook until the greens have wilted and softened – if using spinach, cook it until any liquid evaporates.

3 Add the garlic and cook for another min, then add the spices. Season with salt and pepper.

4 Add the breadcrumbs, pine nuts, lemon zest and juice, and the parsley to the bowl with the lentils, then the cooked vegetables. Stir in the egg and the mixture should clump together. Form the mixture into 12 balls of about 40g each and arrange them on a baking tray. Bake them in the oven for 10-12 mins until lightly browned.

5 Put the tomato sauce in a large, shallow, flameproof casserole dish or a deep frying pan. Stir in the harissa paste, some of the parsley and a squeeze of lemon juice. Add the lentil and spinach balls in a single layer. Cover the dish with a lid and heat through on the hob for a few mins until everything is piping hot. Sprinkle with the rest of the parsley, and serve at once.