How many of you during the past holidays received the classic Christmas baskets with many delicious and tasty products to enjoy or use in some recipes? Among the many things received in industrial quantities, lentils are indispensable because they are undoubtedly a symbol of good fortune, to start the new year in prosperity! I don’t know about you, but after cooking them in soups, broths, and purees (like the Cannellini and Lentil Soup with Black Cabbage or the Barley and Lentil Soup with Fennel and Cinnamon, the Lentil Puree with Ginger Carrots, just to name a few), I didn’t know what else to do with them! I initially thought of trying something sophisticated and daring for some unusual flans, but I lacked some ingredients and had to give up. So, in the end, I opted for the more common meatballs, which, although good and very healthy, were not fully satisfying! Then came the inspiration! I remembered having a small jar of pre-toasted white sesame seeds in the pantry, a lucky leftover from previous uses. The step to the idea of enhancing their coating was short! As they say in these cases: necessity is the mother of invention! Not to boast, but the lentils cooked this way are really tasty and original, great for fun and cheerful vegetarian finger foods. Soft inside, crunchy outside with this nice crust that crunches between your teeth. Baked, they are very light and digestible, but you can easily choose to fry them and make them even more flavorful! Serve them with some side sauces (Fit Mayo or Yogurt and Mustard Sauce) and they will be a great trick even for kids, who are always very reluctant to eat vegetables and legumes in general.
All “vegetarian” recipes are free from meat and/or fish (note that other foods containing animal proteins, like eggs and cheese, may be used).
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 35 Minutes
- Portions: 35 meatballs
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients:
- 1 1/4 cups Lentils
- 1 Onion
- 3 cups Vegetable Broth
- 2 Eggs
- 1/2 cup Parmigiano Reggiano DOP (grated)
- to taste Sesame Seeds (pre-toasted)
- to taste Breadcrumbs
- 1 sprig Rosemary
- 2 tsp Ground Ginger
- 3/4 oz Fresh Ginger
- to taste Extra Virgin Olive Oil
- to taste Salt
- 1 to taste Pepper
Preparation:
Rinse the lentils under running water (soaking is not necessary). Sauté the onion with a drizzle of oil and the chopped rosemary, add the lentils, season for 2 minutes, then cover with hot vegetable broth and cook for about 30 minutes or according to the instructions on your package. Drain them completely of their residual water using a sieve (fig. 1).
Pour the lentils into a blender, season with salt and pepper. Start blending at maximum speed until you get a grainy puree. Sprinkle the ground ginger and continue blending (fig. 2).
Add an egg, the grated fresh ginger, coarsely chopped parsley, 5 tablespoons of breadcrumbs, and the grated parmesan (fig. 3).
Blend until you get a fairly firm puree. If the mixture is still too soft, gradually add more breadcrumbs. Put the mixture in the fridge for 30 minutes, then, with slightly damp hands, form small meatballs the size of a walnut (fig. 4).
Slightly flatten them and dip them first in the beaten egg with a pinch of nutmeg, then in the breadcrumbs mixed with sesame seeds. Place the meatballs on a baking tray lined with parchment paper, drizzling the surface with extra virgin olive oil (fig. 5).
Bake in a preheated oven at 356°F for 15 minutes, then turn them over and cook for another 10 minutes. And voilà… your sesame lentil meatballs are ready to be enjoyed!
Bon Appetit from Fefe’s Kitchen!
