Herbed Lentil Patties in Tomato Sauce
Every so often you get a request for a classic comfort dish, like meatballs and pasta, but when you don’t eat meat, you need to get inventive. I went back and forth on what to call this recipe because essentially this dish is meant to replace meatballs since they can be spooned over pasta, polenta or served alongside a nice sourdough loaf. Lentil balls didn’t sound too tasty and lentil meatballs is a misnomer since they are vegetarian—they could be considered a vegetarian kofta but they don’t have those warming spices—so I settled on Herbed Lentil Patties in Tomato Sauce. So voila, these patties are infused with herbs, garlic, onions, breadcrumbs and simmered in a rich tomato sauce and they are just delicious and my husband who requested the dish loved them too. While these aren’t vegan, they could definitely be made so by using a flax egg. Also, cheers to eating as many meals outdoors!
Herbed Lentil Patties in Tomato Sauce
For Lentils
1 cup dried green lentils, rinsed
2 1/2 cups of water
2 eggs
1/2 cup grated parmesan
2 tablespoons Italian herbs (a combination of parsley, oregano, basil and thyme)
1/4 cup tomato paste
1 cup bread crumbs
3 garlic cloves
1 small yellow onion
For Marinara
28 ounce can of crushed tomatoes
3 garlic cloves minced
2 tablespoons red wine vinegar or red wine
1 tablespoon tomato paste
2 tablespoons Italian herbs (a combination of parsley, oregano, basil and thyme)
1/2 cup water
Directions: Prepare the lentils. Place rinsed lentils and water into a medium pot and cook over medium heat until lentils are tender, this should take about 25 minutes.
To prepare the patties, place cooked lentils, eggs, parmesan, herbs, tomato paste, bread crumbs, garlic and onions into a food processor. Pulse until pureed into a paste. Meanwhile make the sauce. In a dutch oven over medium heat, drizzle a healthy dose of olive oil and garlic and sauté until soft. Add vinegar or wine and simmer until cooked down. Add tomato paste, crushed tomatoes, dried herbs and 1/2 cup water. Simmer until flavors meld together, about 15 minutes.
Next form small balls by using a small cookie scooper or a spoon—this makes about 12—and add to marina, simmering until cooked through about 15 minutes. Serve with pasta, bread or polenta.
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