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Baked Lentil & Oats ‘no-meat’ balls served with stir-fried Zuccini ribbons!

Baked Lentil & Oats ‘no-meat’ balls served with stir-fried Zuccini ribbons!

Cooking Time

Preparation Time : 60

Cook Time : 60

Total Time : 120

Ingredients

Serves 2

  • Red Lentils 1/2 cups

  • vegetable stock 1 cups

  • oats 1/2 cups

  • small Onion 1 nos

  • chopped mushrooms 3 tbsp

  • fresh Coriander, chopped 2 tbsp

  • fresh Mint, chopped 1 tbsp

  • Bread-crumbs 2 tbsp

  • Tomato puree/paste 1 tsp

  • each Salt & Pepper, or to taste 1 tsp

  • For the Tomato sauce:Tomatoes chopped 1 cups

  • Cloves garlic, chopped 2 nos

  • Shallots, finely chopped 2 nos

  • dried Italian mixed herbs 1 tsp

  • dried Italian mixed herbs 1 tsp

  • Tomato ketchup 1 tbsp

  • Sugar 1 tsp

  • Olive oil 2 tbsp

  • Salt & Pepper 1 tsp

  • For the stir-fry: Zuccini 1 nos

  • Some veggies of your choice. I used baby Corn and snap-peas 3-4 nos

  • Olive oil 1 tbsp

  • sesame seed Oil 1 tsp

  • soya sauce 1 tsp

  • Wine vinegar 1 tsp

  • roasted Peanuts 2-3 tbsp

  • Salt & Pepper, or to taste 1 tsp

  • Skimmed/Vegan Parmesan cheese, grated 2 tbsp

Directions

  • 01

    Firstly, prepare your Lentil balls! In a sauce-pan, combine your vegetable stock and red lentils. Cover and cook until the Lentils are just about cooked. Drain and set aside. Preserve the left-over stock.

  • 02

    Next, in a frying pan, dry roast your Oats on low heat till they turn a bit darker in color and look nicely toasted and crispy. Transfer to a plate and set aside.

  • 03

    In a pan, heat 1 tbsn oil.

  • 04

    Once hot, add your chopped onion and mushrooms. Season with salt and pepper and cook for 3-4 minutes on medium heat till they sweat nicely. Switch off the gas and let the mixture cool.

  • 05

    In the blender or food-processor, combine your cooked lentils, roasted oats, cooked onions and mushroom tempering, chopped coriander and mint leaves, tomato paste, bread-crumbs, salt and pepper. Pulse till you get a nice, well-combined mix.

  • 06

    If the mixture looks too dry to mould into balls, add 1-2 tbsn of the preserved stock to bind everything together. It should have a dough-like consistency!

  • 07

    Preheat your oven to 190 degrees C.

  • 08

    Prepare small-sized balls of your mixture and place at some distance from each other on a greased baking tray.

  • 09

    Bake for around 15 minutes in the pre-heated oven, turning them once during the process. They should be cooked through with an attractive brown exterior.

  • 10

    While your lentil balls are baking, prepare your tomato sauce to go with them!

  • 11

    In a sauce-pan, heat your Olive oil.

  • 12

    Throw in your chopped garlic. Saute for a few seconds.

  • 13

    Add the chopped shallots and cook for a few minutes, till they turn slightly translucent and pinkish.

  • 14

    Pour your chopped tomatoes in the tempering and mix well. Cover and cook for 4-5 minutes.

  • 15

    Finally, add all the seasonings and tomato ketchup to your sauce.

  • 16

    Taste and adjust the seasonings according to your preference. Your delicious tomato sauce is ready!

  • 17

    Finally, prepare your quick Zuccini stir-fry!

  • 18

    With a spiraliser, prepare your beautiful Zuccini ribbons aka Zoodles!

  • 19

    In a frying pan, heat your oil.

  • 20

    Throw in your Zuccini ribbons along with all the ingredients mentioned in the stir-fry list. Saute on high heat for around a minute and switch off the flame before the Zuccini begins leaving its water. Transfer to a serving dish.

  • 21

    Top this delicious and hot stir-fry with your lentil balls lathered in the tomato sauce.

  • 22

    Garnish with plenty of low-fat/skimmed milk Parmesan cheese and serve immediately! Enjoy!

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