Lentil Balls With Tomato & Aubergine Ragu

45 min

Whether it's meat-free Monday or you're a full-time vegetarian, this comforting plant-based dish will make you forget traditional meatballs ever existed! Smashed lentils lend a hearty flavour, especially with our rich, deliciously flavoursome tomato and aubergine rag

Nutritional info

kcal

213.7

protein

11.4 g

carbs

41.6 g

fats

1.6 g

fiber

9.3 g

  • Can of Chopped Tomatoes

    400

  • Red Onion

  • Aubergine

  • Garlic Clove

  • Basil

    10

  • Breadcrumbs

    30

  • Onion marmelade

    20

  • Oregano

    5

  • Lentils

  • Chicken Cube

  • Linguine

    190

  • Tomato Paste

    16

This product is currently unavailable.

Sold By: Foodin
Category:

Ingredients

400g Can of Chopped Tomatoes
Add 2 x 250g Shopping List

0.00$

1 Red Onion
Add 1 x 150g Shopping List

0.00$

1 Aubergine
Add 1 x 0g Shopping List

0.00$

1 Garlic Clove
Add 1 x 10g Shopping List

0.00$

10g Basil
Add 1 x 0g Shopping List

0.00$

30g Breadcrumbs
Add 1 x 0g Shopping List

0.00$

20g Onion marmelade
Add 1 x 30kg Shopping List

0.00$

5g Oregano
Add 1 x 0g Shopping List

0.00$

1 Lentils
Add 1 x 250g Shopping List

0.00$

1 Chicken Cube
Add 1 x 0g Shopping List

0.00$

3/4 cup Linguine
Add 1 x 0g Shopping List

0.00$

16g Tomato Paste
Add 1 x 0g Shopping List

0.00$

Cooking instructions

Step 1

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6 Trim the green stalks off the aubergine[s] and chop into bite-sized pieces Add the chopped aubergine to a baking tray with a generous drizzle of olive oil and a generous pinch of salt and pepper Put the tray in the oven for 25-30 min or until golden

Step 2

Meanwhile, peel the red onion[s] Grate 1/2 [1] red onion (save the rest for later!) Drain and rinse the lentils Mash the lentils in a flat-bottomed bowl (a pot is perfect!) to form a smooth paste Add the grated onion, panko breadcrumbs and a generous pinch of salt and pepper and mix thoroughly until everything's fully combined

Step 3

Divide the lentil mixture into 6 [12] and shape them into lentil balls Add the lentil balls to a baking tray (if you have room add them to the aubergine tray!) with a drizzle of olive oil Put the tray in the oven and cook for 18-20 min or until the lentil balls are golden and crisp

Step 4

While the lentil balls are cooking, boil a kettle Finely chop the remaining red onion Peel and finely slice (don't chop!) the garlic Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat Once hot, add the chopped red onion and cook for 5-6 min or until starting to soften

Step 5

Meanwhile, dissolve the Knorr vegetable stock cube[s] in 100ml [150ml] boiled water Re-boil a kettle Once the red onion has softened, add the sliced garlic, tomato paste, dried oregano, onion marmalade, chopped tomatoes and vegetable stock to the pan Add a good grind of black pepper and cook for 8-10 min or until thickened

Step 6

While the sauce thickens, add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat Cook the linguine for 8-10 min or until cooked with a slight bite Once done, drain the linguine, reserving a cup of the starchy pasta water

Step 7

While the pasta is cooking, chop the basil finely, including the stalks (save some leaves for garnish!) Once the aubergine is golden, add it to the tomato sauce with the chopped basil and gently mix - this is your tomato & aubergine rag√π Tip: Add a splash of the starchy pasta water if your sauce is looking a little dry!

Step 8

Serve the tomato & aubergine rag√π over the drained linguine Top with the lentil balls and garnish with the reserved basil leaves Enjoy!
My Cart (0 items)

No products in the cart.

Invite & Earn

X
Signup to start sharing your link
Signup