Shish lentil meatballs on carrot spaghetti topped with rocket and feta
Great for a light lunch or dinner, these lentil meatballs are a revelation for meat and veggie lovers alike.
Difficulty level: 3/5
Preparation time: 10 minutes
Cooking time: 30 minutes
Recipe serves 2 people.
4 tbsp olive oil, 1 medium onion (finely chopped) 3 cloves garlic (finely chopped) 1 egg, 1 1/2 cups cooked and cooled lentils (cooked in vegetable stock) 2 tbsp shish blend, 2 handfuls rocket salad, 1 tbsp tomato paste, 6 carrots, salt + pepper to taste, (1 tbsp balsamic + 3 tbsp olive oil + 1 tsp mustard dressing optional)
Cook lentils in pan according to packet instructions (10-15mins). While lentils are cooking, finely chop onion and garlic before adding to a separate pan with oil on a medium heat. Sauté for 2-3 minutes, or until slightly golden brown (being careful not to burn), then remove from heat and turn off stove top.
Add the following ingredients to a food processor; cooked & cooled lentils, 1 tsp olive oil, sautéed garlic and onion, shish blend, tomato paste, pinch of salt and black pepper. Pulse, mixing until combined, but not puréed, leaving a little texture.
The texture should be dough-like. If the mixture is still too wet, add flour or breadcrumbs to stiffen up the mixture. Make into small balls, place on baking tray and put in oven for 20-25 mins turning occasionally.
Ribbon carrots with a vegetable peeler and boil for 2-3 minutes. Drain and set aside.
Mix rocket leaves with carrot pasta, add lentil meatballs and crumble feta cheese on top.
Mix olive oil, balsamic and mustard in a cup until well combined then pour onto plate.