Servings:
4
Prep time:
30
Cooking time:
45
INGREDIENTS
- • 100 g raw dried lentils
- • 3 potatoes
- • 1 stalk of celery
- • 1 onion
- • 1 shallot
- • 1 clove of garlic
- • 3 sprigs of parsley
- • 1 f bay leaf
- • 400 g tomato sauce
- • 3 spoon of chia seeds
- • 2 spoons of flaked yeast
- • extra virgin olive oil
- • Salt
- • Pepper
INSTRUCTIONS
- Boil the lentils for 25-30 minutes in plentiful salted water with celery and bay leaf. At the end of cooking, remove the aromas and drain them very well.
- Boil the peeled potatoes for about 20 minutes, once cooked, reduce them into mashed potatoes (with a potato masher, do not blend them).
- Soak the chia seeds in 9 tablespoons of water, then blend with a sticky and gelatinous substance. This will carry out the binding action to which, in traditional recipes, eggs are assigned (if the quantity was too small to be processed by your mixer, you can do more and store it in the freezer for 6 months).
- In 2-3 tablespoons of oil brown the sliced shallot and the garlic clove with the peel, then add the lentils and leave to flavor for a few minutes. Finally remove the garlic.
- Blend the lentils with the peeled parsley, the soaked chia seeds and the brewer’s yeast. Then incorporate the mashed potatoes, obtaining a rather compact mixture that is easy to shape with your hands. Check the salt and pepper.
- Form many spheres with the size of a golf ball. Then pass them in an oiled pan in order to compact the surface.
- Lightly fry the sliced onion with one/two tablespoons of oil in a pan, then add the tomato sauce and cook for about twenty minutes, after that add the meatballs. Keep in mind that these meatballs are rather delicate (they contain chia seeds, whose precious nutrients can’t withstand an excess of heat), so heat the minimum necessary time..
