I know these may sound a little strange, but they taste amazing – especially sitting in a bed of tomato relish and dressed with garlic cream. They’re full of flavour thanks to the thyme, rosemary, parsley, garlic and onion. I love them served simply with some brown rice and salad.
- 150g dried green lentils
- 1 large onion, sliced
- 2 garlic cloves, sliced
- 2 tablespoons buckwheat flour
- 2 tablespoons olive oil
- handful of parsley, roughly chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt and pepper for the tomato relish
- 6 tablespoons tomato purée
- 3 garlic cloves, peeled
- 2 teaspoons balsamic vinegar
- 1 teaspoon maple syrup
- 100ml water
- handful of parsley
- pinch of ground cumin
- pinch of chilli powder
- pinch of smoked paprika for the garlic cream
- 100g cashews, soaked for at least 3 hours then drained
- 10 tablespoons almond milk
- 3 garlic cloves, roasted (see page 35)
- splash of lemon juice
Preheat the oven to 200°C (fan 180°C).
Start by placing the lentils in a pan of boiling water. Cook for 20–25 minutes until tender but still with a slight bite. Once cooked, drain and leave to cool to room temperature.
While the lentils are cooking, place the onion and garlic in a pan over a medium heat with a drizzle of olive oil and some salt and cook for 5–10 minutes, until soft. Then leave to cool to room temperature.
Place all of the ingredients in a food processor and pulse until it forms a thick paste. Scoop balls of the mixture out of the food processor using an ice-cream scoop, smooth them a little by rolling them in your hands if you like, then place them on a baking tray and bake in the oven for 35–40 minutes.
Check the lentil balls are cooked through by inserting a knife into the middle of one ball – if it comes out clean they’re ready, if not bake for a little longer.
While the balls are in the oven, prepare the tomato relish and garlic cream. Simply place all of the ingredients for the relish in a food processor and some salt and pulse until smooth. Then do the same for the garlic cream, adding salt and pepper to taste.
Serve the lentil balls piled high with the relish and garlic cream.
These are delicious served warm straight out the oven – if you’re doing that then gently warm the tomato relish too.
‘This recipe is extracted from Deliciously Ella The Plant-Based Cookbook by Ella Mills (Woodward), published by Hachette Australia RRP $32.99.
Images Nassima Rothacker.