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.