At this time of year R can’t have wheat as it affects his hayfever, so the flour in these meatballs is gluten free. We had them covered in barbecue cook in sauce, chips and stir-fry.
200g red lentils
20g vegan bouillon
141g onion (1 onion) chopped
50g walnuts chopped
30g almonds chopped
110g gluten free flour
Cook the lentils in water with the bouillon untill it reaches dhal consistency.
Mix in the rest of the ingredients, form into about 24 balls and then bake in the oven for 15 to 20 minutes at 200C
Eat with your favourite sauce.
Our venture in to vegan street food continued today with coconut and lentil dahl with a spicy onion topping all mopped up with left over parrota:
It was very nice, not as spicy as I had expected, but that could be because we both have the lurgy. R couldn’t taste it at all and it has mustard seeds in the topping!
This meal is something I could make in large batches and freeze for quick dinners. Its protien level makes it extra good, the lentils having over 23 grams of protein for each of us, a great boost when boots web md recommend at least 45 grams for a woman my age each day.
So in spite of being ill, we vote this meal a success and give it a foodie cool board score of cool.