Lentil Polpette, or lentil balls, are a flavorful and wholesome twist on a classic Italian favorite. Paired with a rich tomato basil sauce, this dish is hearty, comforting, and packed with plant-based protein. Whether served as a main course, an appetizer, or a side dish, these baked lentil polpette are perfect for any occasion.
Why You’ll Love This Recipe
- Healthy and Nourishing: Made with lentils, eggs, and fresh basil, these polpette are nutritious and protein-rich.
- Versatile: Serve them over pasta, alongside crusty bread, or enjoy them on their own.
- Easy to Prepare: Straightforward steps and minimal prep make this dish accessible even for beginners.
- Customizable: Add cheese for a richer flavor or keep it dairy-free for a vegan-friendly option.
Ingredients
For the Polpette:
- 250g cooked lentils – A hearty base with earthy flavor.
- 2 small eggs – Binds the mixture together.
- 2 garlic cloves, chopped – Adds a robust and aromatic touch.
- A few fresh basil leaves, chopped – Brings freshness to the dish.
- Rice flour (as needed) – Ensures the right consistency for shaping the polpette.
- Optional: Grated cheese (pecorino, parmesan, or a mix) – Enhances the flavor with a savory kick.
For the Tomato Sauce:
- 400g crushed tomatoes – The base for a rich and flavorful sauce.
- 2-3 tablespoons olive oil – Adds depth and smoothness.
- 1 garlic clove, chopped – Infuses the sauce with warmth.
- A few fresh basil leaves, chopped – Complements the tomato with herby notes.
- Salt and pepper to taste – Balances and enhances the flavors.
Garnish:
- Shaved Grana Padano
- Fresh basil leaves
- Pine nuts
Step-by-Step Preparation
For the Polpette
- Blend the Ingredients:
Coarsely blend the lentils, eggs, chopped garlic, chopped basil, and grated cheese (if using). The mixture should remain textured, not completely smooth, for a satisfying bite. - Mix in the Rice Flour:
Transfer the blended mixture to a bowl. Gradually add rice flour until you achieve a firm yet malleable dough. The exact amount of flour will vary depending on the moisture content of the lentils and the size of the eggs. - Shape the Polpette:
Using slightly damp hands, shape small balls from the dough. This prevents sticking and ensures even shaping. - Bake to Perfection:
Preheat your oven to 180°C (356°F). Place the polpette on a baking tray lined with parchment paper. Bake for 20-25 minutes, or until golden and cooked through.
For the Tomato Sauce
- Sauté the Garlic:
Heat olive oil in a saucepan over medium heat. Add the chopped garlic and sauté until golden and fragrant. - Simmer the Tomatoes:
Stir in the crushed tomatoes, season with salt and pepper, and add chopped basil. Let the sauce simmer on low heat for 15-20 minutes, stirring occasionally, until it thickens. - Combine and Simmer:
Add the baked polpette to the tomato sauce, gently stirring to coat them evenly. Simmer for an additional 10 minutes to allow the flavors to meld.
Serve and Garnish
Transfer the polpette and sauce to a serving dish. Garnish with freshly shaved Grana Padano, vibrant basil leaves, and a sprinkle of toasted pine nuts. Serve hot and enjoy!
Tips for Success
- Choose the Right Lentils: Use cooked green or brown lentils for the best texture and flavor. Avoid red lentils, as they can become too mushy.
- Rice Flour Substitution: If rice flour isn’t available, substitute with almond flour or regular flour. Adjust quantity as needed.
- Cooking Garlic: Be cautious not to overcook garlic, as it can turn bitter. Sauté just until golden.
- Balancing the Sauce: Taste the tomato sauce as it cooks and adjust salt and pepper accordingly. A pinch of sugar can help balance acidity if needed.
Serving Suggestions
- With Pasta: Toss the polpette and sauce with your favorite pasta for a satisfying meal.
- As an Appetizer: Serve them on skewers with a side of the tomato sauce for dipping.
- Over Polenta: Pair the polpette with creamy polenta for a comforting combination.
- On Crusty Bread: Layer them on slices of toasted ciabatta for a hearty open-faced sandwich.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: The polpette (without sauce) can be frozen for up to a month. Freeze them in a single layer before transferring to a freezer bag.
- Reheating: Warm the polpette and sauce in a saucepan over low heat, adding a splash of water if needed to loosen the sauce.
A Dish Worth Savoring
Lentil Polpette with Tomato Basil Sauce is more than just a meal—it’s a comforting, flavorful experience. The tender lentil balls, coated in the rich, herby tomato sauce, offer a perfect balance of textures and flavors. Whether you’re cooking for family, friends, or just yourself, this recipe is sure to become a beloved staple in your kitchen.
Lentil Polpette in Tomato Sauce
A comforting and hearty Italian-inspired dish featuring baked lentil polpette served in a rich tomato sauce, garnished with fresh basil and optional cheese. Perfect for a wholesome meal!
Ingredients
For the polpette
- 250 g cooked lentils
- 2 small eggs
- 2 cloves garlic chopped
- a few leaves fresh basil chopped
- as needed rice flour
- optional grated cheese such as pecorino or parmesan
For the tomato sauce
- 400 g crushed tomatoes
- 2-3 tablespoons olive oil
- 1 clove garlic chopped
- a few leaves fresh basil chopped
- to taste salt and pepper
Instructions
For the polpette
- Coarsely blend the lentils, eggs, chopped garlic, chopped basil, and grated cheese (if using).
- Transfer the mixture to a bowl and gradually add the rice flour until you achieve a firm but malleable dough.
- Shape small balls with slightly damp hands.
- Preheat your oven to 180°C (356°F).
- Place the polpette on a baking tray lined with parchment paper. Bake for 20-25 minutes or until golden and cooked through.
For the tomato sauce
- Heat the olive oil in a saucepan. Add the chopped garlic and sauté for a few seconds until golden.
- Add the crushed tomatoes, season with salt and pepper, and stir in the chopped basil.
- Simmer on low heat for 15-20 minutes, stirring occasionally, until the sauce thickens.
- Add the polpette to the tomato sauce and simmer on low heat for 10 minutes.
Notes
- Use canned or pre-cooked lentils for convenience.
- You can replace rice flour with breadcrumbs if preferred.
- Optional garnishes like Grana Padano, fresh basil, and pine nuts enhance the presentation and flavor.
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