Red Lentil and Oat Meatballs in Roasted Pepper Almond Sauce

Name: Red Lentil and Oat Meatballs in Roasted Pepper Almond Sauce
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1 cup dry red lentils; 2 cups water; 1 cup rolled oats; 1 cup yellow onion; 4 cloves garlic; 1/2 cup fresh parsley; 1 1/2 tsp ground cumin; 1 1/2 tsp smoked paprika; 1 tsp dried oregano; 1 1/4 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 2 tbsp ground flaxseed; 3 tbsp water; 1 cup roasted red peppers; 3/4 cup crushed tomato; 1/4 cup almonds; 1 tbsp red wine vinegar; 3/4 cup vegetable broth; 1/4 cup fresh basil

An original vegan recipe of tender red lentil, oat, and herb meatballs, baked until golden and served over a silky roasted pepper, tomato, and almond sauce. Comforting, flavorful, and perfect for a complete meal.

25 minPrep

35 minCook

60 minTotal

4Servings

VeganDairy-Free

Ingredients

Adjust servings

180 g dry red lentils (enjuagadas)
480 ml water (for cocer the lentejas)
80 g rolled oats (crushed lightly or usada tal cual)
150 g yellow onion (finely chopped, divided)
4 cloves garlic (chopped, divided)
15 g fresh parsley (chopped)
4 g ground cumin
4 g smoked paprika (divided)
2 g dried oregano (divided)
8 g salt (divided or to taste)
2 g black pepper (divided)
30 ml olive oil (divided)
14 g ground flaxseed
45 ml water (for hidratar the linaza)
240 g roasted red peppers (pelados, in strips or of frasco escurridos)
200 g crushed tomato
35 g almonds (tostadas)
15 ml red wine vinegar
180 ml vegetable broth
8 g fresh basil (for terminar, chopped)

Nutrition facts

per serving

365 kcal

Calories

14 g

Protein

42 g

Carbs

16 g

Fat

11 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenTree NutsSulfites

Instructions

1
1. Preheat the oven to 220 °C / 425 °F and line or lightly grease a baking tray.
2
2. Place the ground flaxseed and 45 ml (3 tbsp) water in a small bowl, stir, and let it sit for 10 minutes until thickened.
3
3. In a medium saucepan, combine the rinsed red lentils with 480 ml (2 cups) water. Bring to a boil, reduce the heat, and cook for 12-15 minutes until tender and most of the water has been absorbed. Let cool for 5 minutes.
4
4. While the lentils cook, heat 1 tbsp olive oil in a skillet over medium heat. Sauté half of the onion and half of the garlic for 5-6 minutes until softened. Reserve half of this sautéed mixture for the sauce and keep the other half for the meatball mixture.
5
5. In a large bowl, mash the cooked lentils with a fork or masher, leaving some texture. Add the oats, the sautéed mixture reserved for the meatballs, the hydrated flaxseed, parsley, cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 3/4 tsp salt, and 1/4 tsp black pepper. Mix well and let rest for 5 minutes so the oats absorb moisture.
6
6. Shape the mixture into 16 evenly sized meatballs with lightly damp hands and place them on the tray. Brush or drizzle them with some of the remaining oil. Bake for 18-20 minutes at 220 °C / 425 °F, turning halfway through, until firm and golden around the edges.
7
7. For the sauce, place the roasted red peppers, crushed tomato, toasted almonds, the reserved sautéed mixture, red wine vinegar, vegetable broth, the remaining 1/2 tsp smoked paprika, the remaining 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper in a blender. Blend until smooth.
8
8. Pour the sauce into a wide skillet or shallow pot and cook over medium heat for 6-8 minutes, stirring, until slightly thickened. Taste and adjust salt if needed.
9
9. Add the baked meatballs to the sauce and cook for 2 more minutes over low heat so they absorb the flavor.
10
10. Serve the meatballs hot with the sauce spooned over and finish with chopped fresh basil and a drizzle of the remaining olive oil, if desired.

Chef tips

If the meatball mixture feels too wet, add 1-2 extra tablespoons of oats. If it feels too dry, mix in 1 tablespoon of vegetable broth. The sauce also works beautifully over short pasta or rice.

Substitutions

You can replace the almonds with sunflower seeds to avoid tree nuts, though the flavor will change slightly. Parsley can be swapped for cilantro or more basil. Red wine vinegar can be replaced with lemon juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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