Vegetarian Lentil Meatballs with Tomato Sauce

Lentil Meatballs:
– Pre-heat your oven to 190 degrees C (375 degrees F).
– Pre-heat a frying pan over medium heat. Add you olive oil, then add your chopped onion. Fry for about 1-2 minutes, then add your garlic. Fry your onions and garlic for another minute until cooked and translucent. Turn the heat off and set aside.
– Set up a food processor with the blade attachment and add your sweated onions and garlic, your lentils, flour, breadcrumbs, your egg, coriander, cumin, paprika, salt and pepper. Blend until 80% bonded, where the mixture is not completely smooth, but just a little bit course.
– Get a bowl of water and lightly wet your hands. Use your moist hands to roll your lentil mixture into golf ball sized balls. Place your lentil meatballs on a tray lined with baking paper.
-Bake in your pre-heated oven for 20 minutes.

Tomato Sauce:
– Whilst the lentil balls are cooking, pre-heat a pot or a frying pan over medium-high heat. Add the olive oil and your garlic. Fry the garlic for about half a minute then add your tinned crushed tomatoes.
– Break the plum tomatoes with a wooden spoon or spatula as you bring the sauce to a boil.
– Once the tomato sauce is boiling, turn the heat down and simmer the sauce for 5-10 minutes.
– Turn the heat off, add your parsley, a pinch of sugar and then season with salt and pepper.
– Serve the meatballs with the tomato sauce, and with an added side if you wish. Such as pasta, couscous, rice etc.