375g (2 cups green lentils)
200g green beans
1 large onion
1 large potato
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
½ cup buckwheat flour (or ¾ cup all purpose flour)
2 cloves garlic
1 tbsp grated ginger
500ml vegetable stock
250ml coconut milk (optional however if you leave out increase the passata to 350ml and the stock to 600ml)
Cover lentils with cold water and soak overnight. Drain well. Preheat oven to 200°. Grate the onion and potato and drain excess liquid. Combine the lentils, onion , potato, cumin, coriander, turmeric and flour in a bowl and mix well. Roll the mixture in to walnut size balls and place them on a lined tray. Cover and refrigerate for 30 minutes.
Top and tail the beans. Slice the carrots. Remove lentil balls from fridge and spray with oil, place on a baking tray and place in oven for 15 minutes or until crisp and brown.
Heat oil in a large saucepan. Add garlic and ginger and cook for a minute on a medium heat. Stir in tomato passata, vegetable stock and coconut milk. Bring to the boil, reduce heat and simmer uncovered for 10 minutes. Add the lentil balls, beans and carrots, cover and simmer for 35 minutes stirring occasionally. Serve.
By Georgina White – Simply Sumptuous Foods