LENTIL BALLS IN SWEET AND SPICY RED SAUCE

SERVES 6 PORTIONS

FOR THE LENTIL BALLS

3⁄4 cup green lentils

1 1⁄2 cups vegetable broth

2 tsp extra virgin olive oil

1⁄3 cup diced onion

1⁄3 cup quick-cooking oats

2⁄3 cup grated carrots

2 cloves garlic, finely chopped

2 tbsp tomato paste

1 tbsp aquafaba

3⁄4 tsp Italian seasoning

3⁄4 tsp salt

Pinch of ground black pepper

FOR THE SWEET AND SPICY SAUCE

1⁄4 cup diced onion

1 425g (15oz) can fire-roasted tomatoes

1⁄2 cup ketchup

3 tbsp Tabasco

1⁄2 cup crushed pineapple

2 tbsp cider vinegar

2 tbsp maple syrup

1⁄2 tsp salt

1⁄2 tsp ground black pepper

NUTRITIONAL VALUES

Calories: 524kcal
Fat: 32.7g (3.5g S.Fat)
Carbs: 41.4g
Protein: 17.6g
Sugar: 15.6g
Sodium: 326mg

METHOD

LENTIL BALLS:
Lentils should be rinsed and drained. In a medium-large saucepan, combine lentils. Cover with the vegetable broth. Bring the pan to a boil over high heat. When the water begins to boil, reduce the heat to medium high and cook for 20 minutes, or until the lentils are tender. The water should be absorbed completely. This process can also be carried out in a rice cooker.

Preheat the oven to 425°F (220°C, or gas mark 7).

In a small skillet over medium-high heat, heat the oil. Cook until the onion is translucent, about 10 to 15 minutes.

In a large mixing bowl, combine the cooked lentils, sautéed onions, oats, carrots, garlic, tomato paste, aquafaba, Italian seasoning, salt, and pepper. Mix thoroughly. Roll the lentil mixture into 18 balls and place them on a baking sheet. Bake for 10 minutes, then flip and bake for an additional 10 minutes.

SWEET AND SPICY SAUCE:
In a food processor, combine all of the sauce ingredients. Blend until nearly smooth. There should still be small pineapple chunks.

Fill a large saucepan halfway with water. Bring to a boil, then reduce to a medium heat.

Add the lentil balls to the pan and gently fold them into the sauce. After about 5 minutes, remove from the heat and serve with toothpicks.