Bocconi ghiotti
(lentils, onion, potato and spices)
This easy vegan recipe serves 4 people as a main course, needs 90 minutes to be prepared.
All the ingredients should preferably have organic origins.
- 250 gr (8.8 oz) dried lentils
- 1 medium potato
- 1 medium carrot
- A teaspoon of sweet paprika
- A teaspoon of curry
- A teaspoon of turmeric
- 4 tablespoons extra virgin olive oil
- Salt to taste
Cut onion and potato into small cubes, put them in a pan and add 2 tablespoons of oil, spices and a pinch of salt. Sauté for 10 minutes then add lentils and cook for 40 minutes, adding water as needed. Let cool. Take apart two tablespoons of it and puree the rest using a food processor. Let cool well. (For the best results cook the lentils several hours before). Now add the two tablespoons of lentils [which you took apart before] to the mixture and mix well together. Make balls of 3 cm (1.2 in) in diameter, dip into bread crumbs and place them in a baking dish. Bake for about 20 minutes in preheated oven at 180°C (356°F).
I personally serve them with hummus. I make it in my way and it is really simple to do: toast 2 tablespoons of sesame seeds, grind and then add 200 grams (7 oz) of processed boiled beans, juice of half a lemon, a tablespoon of olive oil, a pinch of pepper and salt. Process well all together. Serve!
* Enjoy these crispy and tasty balls with bubbles.
Healthy and Tasty with Marco Bechi