Lentil-Cashew Balls

Instagram by simply_veggo

INGREDIENTS

. 1/2 zucchini
. 1/2 pointed pepper
. 2 carrots
. 2 cups red lensils
. 4 cups vegetable stock
. 1 cup chickpea flour
. 2 yellow onions
. 1 cup cashew nuts
. 2 cans peeled tomatoes
. 1/2 can coconut milk
. salt, pepper, cumin, coriander seeds, herbs from provence, paprika powder, garam masala, curry powder
. 3 tablespoons of tandoori paste
. sesam oil

PREPARATION

. boil the vegetable stock and add the lensils
. grate the zucchini and potatoes
. chop the pointed pepper and onions into small dices
. grind the chashew nuts
. grind 1 tablespoon of coriander seeds and 1 of cumin
. mix the cooked lensils with the vegetables, nuts, chickpea flour, grinded coriander and cumin and 3 tablespoons of tandoori paste.
. if the dough is too smooth add more chickpea flour
. form balls, put them on a baking sheet and sprinkle them with sesam oil
. at 200°C for about 30-45 minutes into the oven, and turn them

. heat sesam oil in a pan
. cut an onion into half and slice stripes, put into the pan until its glaced
. add the tomatoes and coconut milk - let it reduce
. add salt, pepper, paprika powder, 3 tablespoons cumin, 3 tablespoons coriander seeds and garam masala

. put the balls out of the oven and into the tomato sauce.