Pasta with lentil balls

Pasta with lentil balls

40 Min. Active
40 Min. Total
539 kcal per person
vegan, lactose-free
Nutritional value / person: Fat: 5 g, Carbohydrate: 84 g, Protein: 22 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • Bowl
  • Colander
  • Cooking spoon
  • Flat grater
  • Frying pan
  • Knife
  • Pan
  • Paring knife
  • Peeler
  • Tablespoon
  • Teaspoon
  • Timer
  • Cutting board
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Lentil balls

1 onion
2 carrots (approx. 200 g)
2 tins cooked lentils (approx. 260 g)
1 garlic clove
1 bunch flat-leaf parsley
5 tbsp tomato puree
5 tbsp white flour
½ tsp salt
oil, for frying
500 g cherry tomatoes
¼ tsp salt
a little pepper

Pasta

350 g pasta (e.g. Rigatoni)
salted water, boiling

How it's done

The kids can help at the marked areas .

Lentil balls

1 onion
2 carrots (approx. 200 g)

Peel and finely chop the onion, place in a bowl. Peel and finely grate the carrots, add to the bowl.

2 tins cooked lentils (approx. 260 g)
1 garlic clove
1 bunch flat-leaf parsley

Rinse and then drain the lentils, add to the bowl, press in the garlic clove. Finely chop the parsley, set half aside.

5 tbsp tomato puree
5 tbsp white flour
½ tsp salt

Add the remainder of the parsley, the tomato puree, flour and salt to the lentils, mix, knead well by hand until the ingredients form a compact mass.

oil, for frying
500 g cherry tomatoes
¼ tsp salt
a little pepper

Shape the mixture into balls using your hands. Quarter the tomatoes. Heat the oil in a non-stick frying pan. Fry the lentil balls for approx. 6 mins. all over. Add the tomatoes, cook for approx. 6 mins., season.

Pasta

350 g pasta (e.g. Rigatoni)
salted water, boiling

Cook the pasta in boiling salted water until al dente, drain. Plate up the pasta with the lentil balls and tomatoes. Garnish with the reserved parsley.

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