Ingredients:
For the lentil balls:
- 1/2 cup (100 g) green lentils
- 1 cup (100 g) walnuts, finely chopped
- 2 teaspoons (10 ml) olive oil
- 250 g finely chopped mushrooms
- 3 large cloves of garlic, finely chopped
- 1 cup (30 g) kale, finely chopped
- 50 g dried cranberries, finely chopped
- 1/4 teaspoon dried rosemary powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 tablespoon sherry vinegar (wine vinegar can also be used)
- 2 tablespoons ground flax + 3 tablespoons water
- 50 g oat flour (or ground oatmeal)
- 1/2 – 3/4 teaspoon salt
- Freshly ground black pepper, to taste
For the cranberry and pear sauce:
- 200 g fresh or frozen cranberries
- 1 ripe pear (peeled, finely chopped)
- 120 ml pure maple syrup
- A pinch of fine sea salt
Preparation:
Balls - cook lentils: add lentils and 2 1/2 cups water to a pot, bring to a boil, then reduce heat and simmer uncovered for 20 minutes until tender. Once cooked, mash with a pestle and mortar into a coarse paste (not completely smooth).
Toast the walnuts - preheat the oven to 160 °C and toast the chopped walnuts for 9–12 minutes until fragrant and lightly browned. Heat the oil in a large frying pan and add the mushrooms and garlic. Add salt and sauté for 7–9 minutes until most of the liquid has evaporated.
Add kale, toasted walnuts, cranberries, spices and vinegar. Cook for another 2–3 minutes until kale is wilted. Stir in lentils and mix well. In a small bowl, combine ground flax and water, stir for 10 seconds and immediately add to mixture.
Stir in the oatmeal, season with salt and pepper to taste. The mixture should be moist and sticky. Form into walnut-sized balls and press them firmly with your hands to hold them together.
Arrange them on a baking sheet lined with baking paper. Bake at 180 °C for 15 minutes, then carefully turn over and bake for another 11–13 minutes until golden and firm on the outside.
Sauce - Add cranberries, pear, maple syrup and a pinch of salt to a pot. Bring to a boil, then reduce heat and simmer uncovered for 10–20 minutes, until thickened. Mash the pear into the sauce with a fork or a masher.