A vegetarian recipe to prepare as a main course or to
accompany pasta; a complete dish, rich in protein and also suitable for those
who follow a meat-free diet.
These ingredients are suitable for 2
- 240 g pre-cooked lentils in a tin
- 1 egg
- 30 g parmesan cheese
- salt and pepper to taste
- spices to taste (garlic powder, chilli powder, cumin
- 1 sprig of parsley
- Breadcrumbs to taste
- evo oil to taste
- 1 bottle tomato sauce Pomodorossa
- 1/2 onion
Drain the lentils from their vegetation liquid and run
them under running water to remove excess salt.
Place the well-drained lentils in a blender with the
egg and blend until smooth. Transfer to a bowl and start mixing with the chosen
spices, finely chopped parsley, Parmesan cheese, pepper and a pinch of salt.
Add the breadcrumbs a little at a time until the
mixture becomes workable with your hands and shape the balls.
Heat a little oil in a frying pan and add the balls;
fry on both sides until golden brown and set aside.
In another frying pan, heat the oil with a little
onion and pour in the tomato sauce and cook for about ten minutes on a low
heat; now add the balls and cook for another ten minutes, turning them slowly on