Lentil meatballs
Including legumes in your diet is very important, and with this delicious recipe for lentil meatballs, you'll want to eat legumes every day. Lentils provide iron, potassium, antioxidants, and folic acid, among many other nutritional properties. And as you already know, our legumes couldn't be healthier, as we package them only with water and sea salt, without artificial preservatives or other additives.
*These lentils are also gluten-free.*
Ingredients:
- 240 g of Cal Valls lentils
- 1 large mushroom or 2 small ones
- 1 onion
- 1 carrot
- 5 cloves of garlic
- 1/2 zucchini
- 1 slice of whole wheat bread (for making breadcrumbs)
- 1/2 tsp of salt
- 1 tsp of spices to taste
- 60 g of whole cornmeal flour
- Aquafaba (liquid from the lentils)
- Oil for frying
Ingredients for the Sauce:
- 300 g of Cal Valls tomato sauce
- 3 tbsp of water
- 1 tbsp of nutritional yeast
Preparation:
- Chop the onion, garlic, zucchini, and mushrooms, and sauté for 5 minutes.
- Reserve the aquafaba and blend the lentils with the vegetables, salt, and spices.
- Blend the bread slice with the aquafaba until you get a smooth paste.
- Mix it with the other preparation and combine them with the flour.
- Let it rest for 2 hours in the fridge and then form small balls and fry them.
- Finally, cover them with the tomato sauce.
Enjoy your meal!
We hope you enjoy these lentil meatballs. If you'd like to share the result with us, upload a photo to your social networks and tag us @calvalls.eco.
Recipe and photograph by our dear friend Julie from Dishing Out Plants.