LINSEN ALS fLEISCHKLÖSCHEN

GerLinde
LINSEN ALS fLEISCHKLÖSCHEN

Ingredients
For the lentil 'meat' balls:

    1 cup lentils (soak in water overnight)
    ½ white onion
    ½ cup buckwheat flour
    2 Tbsp tahini
    1 tsp dried thyme
    1 tsp salt
    1 tsp cumin
    1 tsp black pepper
    ½ tsp garlic powder

For the sauce:

    1 Tbsp oil
    1½ cup passata
    ½ white onion
    2 tsp sweet paprika
    1 tsp dried thyme
    1½ cup water
    salt & pepper to taste
    pasta (spaghetti)

Instructions

    Pre heat the oven to 190°C.
    Rinse the soaked lentils and place them in a blender (or food processor) for 2-3 minutes until you get a soft paste (with still a few lentil pieces inside).
    Place lentil paste in a bowl, add the remaining ingredients and mix everything together.
    Preheat the oven to 190°C and line a baking tray with baking paper.
    Wet your hands with a little bit of cold water and start forming small balls to place on the baking tray (I prefer relatively small balls but this depends on your taste).
    Put the baking tray in the oven and bake for approx. 20-25 minutes until golden brown.
    In the meantime, prepare the desired pasta (I like whole wheat spaghetti).
    For the sauce, heat oil in a frying pan and cook the onion. Add the remaining ingredients and let simmer for 3-5 minutes.
    When the balls are finished, add them to the sauce and gently mix them together. Serve on top of the spaghetti with some freshly chopped parsley.