Lentil and Couscous Balls

  • Difficulty: Basic
  • 45 minutes
  • 2 servings

A light, Middle-Eastern snack, these lentil and couscous balls sure should be tried if you’re a fan of this cuisine. You can add some mushrooms and onion to the mix, and serve them in a rich tomato sauce. Not bad for a vegetarian meal!

Ingredients Needed for Lentil and Couscous Balls

2 tablespoons of vegetable oil
4 garlic cloves
1 cup canned tomatoes
1 onion, chopped
5 mushrooms, chopped
1 tablespoon soy sauce
salt
pepper
1 cup cooked lentils
½ cup cooked couscous
½ teaspoon active dry yeast
1 bread slice, soaked into water

How to Cook Lentil and Couscous Balls

  1. Heat a skillet over medium heat.
  2. Add 2 garlic cloves and cook them until golden. Add the canned tomatoes, stir, and cook everything until the sauce thickens.
  3. Next, heat the remaining oil in a skillet over medium heat, and add the remaining garlic cloves.
    Add the onion, mushrooms, and soy sauce. Season with salt, pepper, and cook everything until golden.
  4. Preheat the oven to 400°F/200°C.
  5. Next, grab your blender and fill it with the cooked lentil, couscous, onion, and soaked bread. Add a pinch of active-dry yeast. Blend everything until smooth.
  6. Shape the mixture into 1.5 inches (4 cm) thick balls and place them in a ceramic baking dish.
  7. Keep it in the oven for the next 30 minutes.
  8. Serve them on top of the tomato sauce, with a touch of parsley sprinkled on top.

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