beluga black lentil balls with veggie ragu

"Most of my meals are designed to get my kids to eat them. They have to be tasty, and a little fun. This is one such meal. It’s not a meat substitute, far from it, there is meat in the ragu, it’s more so a meal that makes the most of the in season vegetables while providing nutritional goodness without the kids realising it. For me, this meal is a winner with the crisp and crunch of the balls, the moist and rich flavoured ragu and the joy of the spices. It’s a perfect meal for late summer and autumn when these veggies are abundant."

- Rohan Anderson

Author

Rohan Anderson, Whole Larder Love

Servings

4

Category

Mains

Cuisine

Italian

Ingredients

• 2-3 zucchini, finely chopped
• 2 onion, chopped
• 4 garlic cloves, minced
• 2 cups chopped tomato
• 1 cup dry red wine
• 1 tsp chilli powder
• 1 cup water
• 4 rashes of bacon, diced (optional)
• A handful of curly parsley, finely chopped
• Flat parsley, for garnish
• Good glug of Mount Zero Organic Extra Virgin Olive Oil
• 1 Jalapeno, sliced for garnish
• Mount Zero Pink Lake Salt, to taste
• 1 cup Mount Zero Beluga Black Lentils
• 2 cup water
• 1 tsp cumin powder
• 1 tsp dried thyme
• ⅕ cup toasted bread crumbs
• 1 egg
• Good glug of Mount Zero Organic Extra Virgin Olive Oil
• Mount Zero Pink Lake Salt, to taste

Directions

1. Heat a generous glug of olive oil on a heavy fry pan.
2. Brown the onions for five minutes, then add the zucchini, bacon (if using) and garlic and fry for a further 10 mins on medium heat.
3. Add the tomato, turn up the heat and squish the tomato to make a sauce.
4. Pour in the wine, water, chill powder, chopped curly parsley, season with salt.
5. Turn the heat to low and simmer gently for an hour to reduce and concentrate flavours.
6. Rinse lentils a few times, then soak for an hour in cold water. Drain.
7. Pour the 2 cups of water, the drained lentils and the cumin into a pot and bring to a gentle simmer.
8. Cook for 30 minutes, stirring occasionally, adding more water if needed.
9. When soft, and the water has been absorbed, remove from heat and allow to cool.
10. Preheat oven to 200 degrees Celcius.
11. Transfer lentils into food processor, add bread crumbs, thyme and egg and pulsate a few times. You don’t want a mush, just a little blend is required.
12. Form into balls and transfer to a paper-lined baking dish.
13. Brush each ball with olive oil and crack over pink lake salt.
14. Bake balls in the oven for 30-40 mins until firm.
15. When balls are ready, serve with a base of ragu, a dollop of natural yogurt, flat leaf parsley and sliced jalapeño.