I am so happy with the result of theses lentil balls. They have the most perfect texture, soft but yet firm, and a very fine flavor that is easily combined with other things. Beside red lentils and cashews they also contain a mix of carrot, leek and garlic. The vegetables are sautéed, before blended with the rest of the ingredients, to give the dish some sweetness and a deeper flavor. The chickpea flour adds a bit more protein to the balls but could easily be replaced with bread crumbs if hard to find. I normally fry my lentil balls in oil but they may also be prepared in the oven if you desire a more low-fat option.
- 3.5 dl /1.5 cup red lentils
- 1 l vegetable stock
- 1 big leek (only the white section)
- 3 cloves of garlic
- 1 medium sized carrot
- 1.5 tsp cumin
- 1 tsp vinegar
- 1.5 tsp salt
- 2 dl / 0.8 cup chickpea flour / bread crumbs
- 125 g cashews
- vegetable oil for frying
- Cook the lentils in vegetable stock for 10 minutes or according to package. Remove from heat and leave to drain in a strainer. You want as much liquid as possible removed from the cooked lentils. If you stir the lentil mix with a spoon while in the strainer, the access liquid will be removed faster.
- Wash and divide the leek lengthwise in two pieces. Slice the white sections and save the green ones for future stocks or sauces. Slice the garlic cloves in medium thick slices. Peel and dice the carrot. Heat 2 tbsp of oil in a pan and sauté the vegetables in medium to low heat until they are soft and tender. Remove from heat.
- Combine the cashews and the vegetable blend in a food processor and mix into a finely divided mass. Place the mass in a big bowl and add the rest of the ingredients. Blend everything well and place the batter in the fridge to set for at least half an hour.
- Shape the batter into small balls and fry in a generous amount of oil. If the batter is to wet just add a bit more flour or bread crumbs. Enjoy!