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Lentil and Cashew “Meatballs”

Yields4 Servings

cashew

 2 tbsp Olive Oil
 ½ Onion, finely chopped
 2 Garlic Cloves, finely chopped
 2 cups Cooked Brown Lentils
 ½ cup Raw Cashew Nuts, chopped
 ½ cup Ground Almonds
 ½ tsp Ground Cumin
 ½ tsp Chili Powder
 Salt & Pepper
 1.50 cups Fresh Tomatoes, blitzed in the food processor until smooth
 ¾ cup Coconut Cream
 Salt & Pepper
1

Preheat the oven to 400 degrees Fahrenheit and line a baking tray with baking paper

2

Drizzle the olive oil into a frying pan and place over a medium heat

3

Add the onion, garlic and cashews to the hot pan and stir as the onions become soft and translucent

4

Take the pan off the heat and add the lentils, almonds, cumin, chili, salt and pepper, stir to combine thoroughly

5

Roll the mixture into balls and place onto the lined baking tray, leave the pan aside and don’t wash it yet, you want all the leftover flavors to go into the sauce

6

Bake the balls in the oven for about 20 minutes or until golden

7

While the balls cook, make the sauce: pour the tomato puree and coconut cream into the same pan you used for the balls, season with salt and pepper. Let the sauce come to a gentle simmer and allow it to thicken and become rich

8

Once the balls are cooked, pop them back into the pan with the sauce before serving

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories370
% Daily Value *
Total Fat 20g26%
Total Carbohydrate 37g14%
Protein 17g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.