Rinse the lentils and cook them in the water and stock for about 15 minutes until soft.
meanwhile fry the onion in the oil until translucent.
Pureé or mash the lentils until you’re left with a thick paste. Mix the lentil paste with the onions and the rest of the ingredients.
Use extra liquid – like wine – to make the paste more malleable so that you can form it into small balls.
Roll the “mince” into “meat”balls. Heat about 30ml of oil in a pan and space the meatballs slowly into the oil and fry.
You don’t need to worry about them being done or not – no raw meat to worry about!
Fry them just until they are golden brown.
Serve with a green salad.
Reprinted with permission of A Spoonful of Sugar
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