Name: Baked Lentil 'No-meat' balls served with stir-fried Zuccini ribbons! recipe by Mallika Chaudhary at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 2
Ingredients: For the Lentil balls-; 1/2 cup Red lentils; 1 cup vegetable stock; 1/2 cup oats; 1 small onion; 3 tbsn chopped mushrooms; 2 tbsn fresh coriander, chopped; 1 tbsn fresh mint, chopped; 2 tbsn Bread-crumbs; 1 tsp Tomato puree/paste; Salt & Pepper to taste; For the Tomato sauce for the lentil balls-; 3/4th tin of chopped tomatoes; 2 cloves garlic, chopped; 2 shallots, finely chopped; 1 tsp dried Italian mixed herbs; 1 tbsn Tomato ketchup; 1 tsp sugar; 2 tbsn olive oil; Salt & Pepper to taste; For the stir-fry-; 1 large Zuccini; Some veggies of your choice. I used corn and snap-peas.; 1 tbsn olive oil; 1 tsp sesame seed oil; 1 tsp soya sauce; 1 tsp Wine vinegar; 2-3 tbsn roasted peanuts; Salt & Pepper to taste; Also needed-

ABOUT Baked Lentil 'No-meat' balls served with stir-fried Zuccini ribbons! RECIPE

When something in the culinary world becomes a rage because of its healthy nature, I just have to try it at home! I mean, using spiraled vegetables like Zuccini or Courgette or even carrot ribbons instead of pasta, how genius is that! I just had to try it once to jump right on the 'zoodles' wagon. I am addicted to them now. As for the Lentil meatballs, I was inspired to try making these after seeing a post on my fellow blogger's Instagram feed. Legumes are powerhouses of protein! If I can find more ways to substitute it in our daily meals, I will always be game. These balls are perfect substitute for the actual meat-balls and I guarantee you that you won't miss the meat or any of the flavors when you try these. If all of this wasn't already enough, using Oats in this recipe provides a good binding for the balls as well as add to the already bursting health graph of this meal. Thus, all in all, this very very healthy and vegetarian take on the classic spaghetti and meatballs is a must-try if you are into living a hard-core, healthy life-style! It is a low-carb, low-fat, low-cholestrol, high-fibre and high-protein meal which is beautifully balanced in taste and health!

Ingredients Serving: 2

For the Lentil balls-
1/2 cup Red lentils
1 cup vegetable stock
1/2 cup oats
1 small onion
3 tbsn chopped mushrooms
2 tbsn fresh coriander, chopped
1 tbsn fresh mint, chopped
2 tbsn Bread-crumbs
1 tsp Tomato puree/paste
Salt & Pepper to taste
For the Tomato sauce for the lentil balls-
3/4th tin of chopped tomatoes
2 cloves garlic, chopped
2 shallots, finely chopped
1 tsp dried Italian mixed herbs
1 tbsn Tomato ketchup
1 tsp sugar
2 tbsn olive oil
Salt & Pepper to taste
For the stir-fry-
1 large Zuccini
Some veggies of your choice. I used corn and snap-peas.
1 tbsn olive oil
1 tsp sesame seed oil
1 tsp soya sauce
1 tsp Wine vinegar
2-3 tbsn roasted peanuts
Salt & Pepper to taste
Also needed-
Some low-fat/Skimmed/Vegan Parmesan cheese, grated

Instructions

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.
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.
In a pan, heat 1 tbsn oil.
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.
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.
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!
Preheat your oven to 190 degrees C.
Prepare small-sized balls of your mixture and place at some distance from each other on a greased baking tray.
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.
While your lentil balls are baking, prepare your tomato sauce to go with them!
In a sauce-pan, heat your Olive oil.
Throw in your chopped garlic. Saute for a few seconds.
Add the chopped shallots and cook for a few minutes, till they turn slightly translucent and pinkish.
Pour your chopped tomatoes in the tempering and mix well. Cover and cook for 4-5 minutes.
Finally, add all the seasonings and tomato ketchup to your sauce.
Taste and adjust the seasonings according to your preference. Your delicious tomato sauce is ready!
Finally, prepare your quick Zuccini stir-fry!
With a spiraliser, prepare your beautiful Zuccini ribbons aka Zoodles!
In a frying pan, heat your oil.
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.
Top this delicious and hot stir-fry with your lentil balls lathered in the tomato sauce.
Garnish with plenty of low-fat/skimmed milk Parmesan cheese and serve immediately! Enjoy!

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