Lentil balls on noodles

Swedish meatballs are a childhood favorite. But these lentil balls were really delicious making a favorite meal once again possible.

Lentil balls on noodles

Serving Size: 4    Yield: 20-24 balls

for the lentil balls:

  • 1 cup lentils (dry), soaked over-night
  • ½ cup oats, coarsely ground in a food processor
  • 1 onion, chopped
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 egg replacement
  • breadcrumbs to roll the balls in
  • oil for cooking

for the sauce:

  • 1 tablespoon oil
  • 1 onion, chopped
  • 2 cups plain non-dairy yogurt
  • ¼ teaspoon nutmeg
  • pinch cayenne pepper
  • 2 springs parsley, chopped
  • salt and pepper to taste

to serve:

  • noodles for 4

Lentil balls on noodles

Directions:

  1. We find the lentils more digestible if they are soaked over-night.
  2. The following day: Cook the lentils in 2 cups of water until very soft.
  3. While the lentils are cooking, place thee oats in a food process and pulse to a coarse but fine texture.
  4. When the lentils are soft, drain any liquid and place in the food processor.
  5. Pulse the lentils to a smooth consistency.
  6. Add the herbs, chopped onion, nuts and spices and pulse again to a smooth mixture
  7. Add the egg replacement and pulse again.
  8. Form individual balls about the size of walnuts.
  9. You can roll them in bread-crumbs if you wish a crunchy outside
  10. Fry the lentil balls until lightly golden brown.
  11. While the lentil balls are frying, bring a large pot of lightly salted water to boil and cook the pasta for 4 people.
  12. To make the sauce: Place 1 tablespoon of cooking oil in a sauce pan.
  13. Add the other chopped onion and sauté until glassy.
  14. Add the non-dairy yogurt and mix well.
  15. Add the salt, cayenne and nutmeg.
  16. Add most of the chopped parsley, reserving a bit as garnish.
  17. Season to taste with salt and pepper.
  18. When the pasta is done, drain off the water.
  19. Serve the pasta with some sauce and the lentil balls, on top.
  20. Garnish with a few sprinkles of chopped parsley.

Note:
The one cup of dried lentils, when cooked comes out to about 2 cups of cooked lentils. You could also use 2 cups of canned lentils as a quick alternative.