Sweet-Sour Lentil Balls


    For the lentil balls:

  • 250 grams red lentils
  • 425 millilitres water
  • 1 green chilli pepper, seeded and finely chopped
  • 4 spring onions, chopped
  • 1 clove garlic, minced
  • 1 tbs. salt
  • 1 dash Tabasco
  • 4 tbs. pineapple juice from can
  • 1/4 cup bread crumbs
    For the sauce:

  • 3 tbs. vinegar
  • 2 tbs. sugar
  • 2 tbs. tomato paste
  • 1 tbs. corn starch
  • 1/2 tsp. salt
  • 1 can pineapple chunks
  • 2 dashes Tabasco
  • 1 red bell pepper, deseeded and cut into thin strips
  • 6 tbs. water

For the Lentil Balls:
In a large pot, saute the spring onions and garlic.
Add the lentils, green chilli pepper, salt, and water and cook until the lentils are soft.
Let the mixture cool a bit and then mash using a fork, potato masher or kitchen machine.
Add the pineapple juice and the bread crumbs and mix all well to form a sticky mass.
Using a tablespoon select enough of the mass to form a nice size ball and fry the balls in the oil.

Lentil Balls

For the Sauce:
Using a bit of oil, saute the red peppers, add the water and tomato paste and mix well.
In a small bowl mix the pineapple juice with the sugar vinegar and corn starch and when well mixed add to the tomato/paprika mixture in the pan. Place the pan on a low simmer.
Add the pineapple chunks and stir until the mixture thickens.
Add the fried lentil balls.

In a pot, cook either rice or noodles. Serve the lentil ball mixture over the rice or noodles.