Boil 150 grams of brown lentils al dente in salted water. Drain. Add 2 chopped garlic cloves, 2 table spoons of chopped parsley, 1 egg, 1 table spoon of tomatoes puree,75 grams of grinded pistacchio, and some breadcrumb ( check the consistency). Crush everything ( I wouldn’t use the blender because then you can still see the individual ingredients ). Taste, add pepper and salt. Oil your hands. Roll balls of approximately 3 cm. Put on baking paper. Store in the fridge.
Chop and fry 2 onions, 2 garlic cloves, 1 chili in a drizzle of olive oil. Add 2 cans of cherry tomatoes, 1 can of water and 1 table spoon of fresh mint. Allow to simmer for approx 20 mins. Add water if you prefer a more liquid consistency. Taste, add pepper and salt.
Bake the lentil balls for approximately 15 mins in the oven.
Put the lentil balls in the tomato sauce. Finish with fresh mint. Serve with oven baked focaccia.
Thanks delicious.nl for the inspiration.
Leftovers are perfect for the next day.
Doc V's Healthy Kitchen 