Name: Lentil Masala
Yield: Serves 4
Ingredients: 4 cups vegetable stock; 2 teaspoons dried oregano; 6 tablespoons finely grated parmesan cheese (optional); 1½ tablespoons tomato paste; 1 red or green chilli; 1½ tablespoons garam masala; 3 cm piece fresh ginger; 1 cup vegetable stock; 3 cloves garlic, peeled; 1½ cups tomato passata; 1 handful fresh flat-leaf parsley; 2 tablespoons coconut oil; ½ cup rolled oats; 2 cloves garlic, minced; 1 cup grated carrots; 1 brown onion, chopped; 400 millilitres coconut milk; 1 brown onion; 1 cup uncooked wild rice; 6 fresh basil leaves; 40 grams raw almonds; 1 teaspoon salt; 2 teaspoons cayenne pepper; 1 handful fresh coriander, chopped; ½ tablespoon ground cloves; ½ tablespoon ground cumin; ½ tablespoon turmeric; 1 cup uncooked brown lentils; juice of ½ lemon; 1 large egg

Preparation info

Serves
4

Difficulty
Medium

Appears in

WHOLE

By Melissa Delport

Published 2018

About

Learning how to make these meatballs will come in handy because they’re also great as an afternoon snack if you keep them in the fridge.

They’re like little balls of protein so will give you energy at any time of the day.

Ingredients

Lentil Meatballs

1 cup uncooked brown lentils
4 cups vegetable stock
2

Method

In a medium-sized saucepan over medium heat, add the lentils and stock. Bring to a simmer, cover and cook for about 30 minutes until softened. If the liquid runs low, top it up with hot water. If there’s any excess liquid once the lentils are cooked, drain and set the lentils aside.

Meanwhile, in a large frying pan over medium heat, add 1