Ingredients
- For the dumplings:
- 80-100 g red lentils
- 50 g pistachios or walnuts
- 1 shallot, chopped
- 2 cloves of garlic, chopped
- 1 tsp cumin
- 1â„4 tsp coriander seeds
- half slice of bread or 2 tbsp breadcrumbs
- ½ tsp cayenne pepper
- 1 tsp black pepper
- ½ tsp sea salt
- 1 tbsp olive oil.
- For the sauce:
- 1 shallot
- 2 cloves of garlic
- 1 can (400 g) peeled tomatoes
- 400 g cooked butternut squash.
- ½ tsp sea salt
- ½ 1 tsp chilli
- ½ tsp cinnamon
- ½ tsp cumin
- 1 tsp black pepper
- 50 ml coconut milk
- 3 lime slices
- 2 tbsp pistachios, chopped.
Instructions
Preparation of the dumplings:
1. Put the lentils in a pot and boil with three times the amount of water. Simmer for about 10-15 minutes until all the water has been absorbed. Set aside and leave to cool.
2. Preheat the oven to 175 °C top/bottom heat. Cover a baking tray with baking paper.
3. Place the pistachios/walnuts in a chopper. Add the shallot, garlic, lentils, shredded bread and the spices,
until everything is minced.
4. Form 7 balls with your hands and coat with olive oil.
5. Place the balls on the baking paper and brown in the oven for 35-40 minutes.
Prepare the sauce:
1. Chop the shallot, peel the garlic and sauté both in olive oil.
This recipe is great for using leftover pumpkin or tomato sauce!
2. Remove the garlic and chop finely.
3. Put the peeled tomatoes in the pot, fill half the can with water (approx. 100-150 ml) and add together with the chopped garlic and butternut squash.
4. Simmer for 10-15 minutes until the sauce has reduced slightly. Puree finely with a hand blender until no bits remain.
5. Season to taste with sea salt, chilli, cinnamon, cumin and pepper.
6. Pour the sauce into a bowl and place two ready-baked lentil nut balls per portion on top. Pour a little coconut milk over the top and sprinkle with pistachios. Serve with rice.
Notes
This recipe is great for using leftover pumpkin or tomato sauce!
