Rinse the lentils and cook them in the water and stock for about 15 mins until soft.Puree or mash them until you’re left with a thick paste. It can be really thick.Fry the onion in the oil until translucent.Mix the lentil paste with the onions and the rest of the ingredients and incorporate.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. Place the meatballs slowly into the oil and fry.Fry them just until they are golden brown.Serve with a cucumber raita and a green salad.Reprinted with the permission of A Spoonful of Sugar. To see more click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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