Lentil Pellets
Ingredients
Lentil Pellets
- 100 g Green lentils
- 4 clove Garlic chopped
- 1 Onion finely chopped
- 1 stalk Celery minced
- 1 Carrot minced
- 2 tbsp Tomato paste
- Salt and pepper
Mushroom mix
- 150 g Mushrooms
- 70 g Dried tomato drained
- 1 tsp Light soy sauce
- 3 tbsp Olive oil
- 70 g Nuts Kernel
Lentil spices
- 1 tsp Lebanese seven spices
- 1 tsp Dried oregano
- Fresh parsley to serve
Sauce
- 1 tbsp Olive oil
- 2 clove Garlic chopped
- 1 Onion minced
- 6 small Tomato chopped
- 1 cup Vegetable broth
- 400 g Tomato pulp
- 1 tbsp Tomato paste
- 1 handful Fresh basil chopped
Sauce spices
- ½ tsp Cumin powder
- ½ tsp Coriander powder
- 1 pinch Crushed Red Pepper
Instructions
Lentil pellets
- Preheat the oven to 400F. Prepare a cooking pan for the pellets.
- Rinse the lentils, Add to a saucepan and cover with hot water. Cook for 30 to 35 minutes, until perfect.
- Add all the ingredients for the mushroom mix in a mixer. Mix until a paste consistency.
- In a frying pan, heat oil. Add the garlic and cook for a minute.
- Add the onion, celery and carrot. Cook until tender.
- Add the lentil spices. Mix well. Salt and pepper to taste.
- Add the mushroom mix and mix. Cook for 2-3 minutes.
- Add the cooked lentils and mix. Cook for 2 minutes.
- Add the tomato paste and mix, Cook for 1 minute. Remove from heat and let cool.
- Make the pellets in the size of a golf ball. Place on cooking pan.
- Cook in the oven for 20 minutes.
Sauce
- In a pan, heat oil. Add the garlic and cook for a minute.
- Add the onion and a pinch of salt. Cook until tender.
- Add the sauce spices and mix. Cook for a minute.
- Add the tomato, tomato pulp and broth. Bring to a boil.
- Reduce the heat and simmer until the sauce thickens. Adjust seasoning.
- Serve the pellets on a bed of the sauce. Sprinkle with parsley.
- DONE!