The BEST-EVER Lentil "Meatballs" | Spanish-Style with Tomato Sauce

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Rinse the lentils, put them in a saucepan with 2 cups (480 ml) water, bring to a boil on high, cover, and lower to low heat.
2. Cook until just cooked through, about 15 to 20 minutes. Drain, rinse under cold water, transfer to a large bowl and mash well.
3. Add the breadcrumbs, egg, shallot, grated garlic, grated carrot, parsley and cumin, season with salt and pepper, and mix. Press with a wooden spoon until the mixture is a compact paste.
4. Shape spoonfuls into balls about the size of a golf ball. If too wet, add more breadcrumbs; if too dry, add some beaten egg.
5. Heat olive oil in a large frying pan over medium heat. Once hot, add the meatballs in a single layer, spaced apart, and fry 8 to 10 minutes until golden all over. Drain on paper towels.
6. In the same pan over the same heat, add the chopped garlic and stir for 30 seconds until fragrant. Add the paprika, stir quickly, then add the tomato sauce and season with salt and pepper.
7. Return the meatballs to the pan, turn them gently to coat in sauce, lower to medium-low heat and simmer for 5 minutes.
8. Transfer to a serving dish, top with the sauce and chopped parsley, and serve.

Summarized from Spain on a Fork's video. Watch it for the details.

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GarlicEggCarrotShallotBreadcrumbTomato sauceLentilGreen lentil