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Lentil “Meatballs” with tomato and zucchini sauce


For the "meatballs"

  • 1/2 cup mixed lentils
  • 1 cup vegetable stock water
  • 1 onion cut into pieces
  • 1-2 clove s garlic, whole
  • 1/2 cup sunflower seeds
  • salt
  • pepper
  • Macademia oil or coconut oil

For the sauce

  • 1 small onion
  • macadamia oil or coconut oil
  • 1 tin chopped tomatoes
  • 3 zucchinis choped
  • Italian herbs
  • salt and pepper to taste


Lentil "Meatballs"

  • Cook the lentils in the stock with the onion and garlic until the lentils are soft.
  • In a food processesor put the lentils and the rest of the ingredients (other than the oil).
  • Allow the mixture to cool.
  • Heat a pan to medium high heat and put in the oil.
  • Using a bowl of water to keep your hands wet make little balls and fry them in the oil (alternatively, pop them into mini muffin tins and brush with oil. Bake till golden)

For the sauce

  • Fry the onion in the mac oil.
  • Pop all the ingredients into a saucepan and cook until the sauce thickens.
  • I served mine with cauliflower cous cous