Red lentils is one of our favorite legumes. It does not require too much cooking time and is a great source of plant based protein. This time we combined buckwheat and red lentils to make buckwheat and red lentils balls. Easy to make, delicious and nutritious meal. Perfect as main course or as an extra to salads.
Ingredients (serves 4-6):
1/2 cup dried red lentil
50 g dried buckwheat
1/2 red bell pepper
1 spring onion
1 tbsp olive oil
1/2 cup walnuts
1/3 tsp smoked pepper
dried garlic (to taste)
2 tbsp ground flaxseed meal
3 tablespoons ground flaxseed
1/2 cup corn flakes
2 tsp onion powder
1/2 tsp of turmeric
Transfer the rinsed lentils to a saucepan and pour in the water. Cook, uncovered, up to 20-25 minutes. Drain it. Cook the buckwheat as recommended on the bag. Drain the buckwheat. When buckwheat is still warm, combine it with lentils and flaxseed meal. Ground the nuts, chop the parsley finely and add it to buckwheat and lentils.
Cut the bell pepper into cubes. Chop the onion. Fry the bell pepper and onion until the onion turns golden. Add it to the rest of the ingredients. Season with spices and mix well.
Prepare the coating: ground the corn flakes in a spice grinder or crumble with your hands. Combine the flakes with onion powder and turmeric.
Shape small sized balls out of the mixture. Coat each ball in prepared coating mixture.
Fry the balls or bake in the oven (temp. 190 degrees C) for about 30-35 minutes (for the last 10 minutes turn the grill mode on).
Serve with tomato sauce and a salad. We combines tomato puree with Sriracha sauce (1 tsp) – spicy version. You can also combine tomato puree with Herbs de Provance spice mix, some onion powder and garlic and simmer for a dew minutes,