Sun dried tomato and herb lentil balls with sauce

So, things have gone crazy lately, I tried to upload this a recipe a while back, but it didn’t seem to want to be uploaded at the time? I guess wordpress was feeling a little bit diva-ish and having a mini tantrum, or the blogging gods decided it was not to be, who knows? But anyhow, I had to give my sister her laptop back, and sadly the north norfolk libaries server seems to render wordpress unusable, but those are just excuses. Its my own rudy fault I have been neglecting my blog as I didn’t want to delete flappy birds to make space for the wordpress app. But I have come to the realisation I will never beat my friends score of 47, and have I will never get more than 14…. And although I can not spell to save my life, I do enjoy writing for my little blog. So here is a recipe for sundried tomato lentil balls. This recipe uses staples from the vegan pantry and is a great recipe to make after a busy day. After you have made it once or twice, you can kinda multitask and chuck your sauce on to cook whilst you cook, and shape the lentil balls, and trust me, you will pretty swish being able to multi task making the different components to this dish!


1 tbsp of oil from a jar of oil packed sun dried tomatoes
2 cloves garlic, minced
1 shallot, finely diced
1/2 cup red lentils
pinch red pepper flakes
1 tsp Italian dried herb mix
1 cup veg stock, or as needed
2 sun dried tomatoes, in oil, finely chopped
1 1/2 tbsp nutritional yeast
2 tbsp ground flaxseed
2 tbsp water
pinch o salt and fresh ground black pepper
1/2 cup- 3/4 cup of dried breadcrumbs

For the sauce:
1 tbsp oil
2 shallots finely chopped
1 clove garlic
1 tbsp tomato paste
pinch red pepper flakes
a little fresh ground nutmeg
1/2 tbsp red wine vinegar
2 tins italian plum tomatoes
1/2 tsp italian dried herbs

4 chopped sundried tomatoes
1 bay leaf
A pinch o’ salt and a pinch o’ fresh ground black pepper

pasta to serve


To make the mix for your lentil balls, start off by sauteing the shallots for a few minutes until translucent, then adding the garlic and cooking for about 1 minute more, then rinse and add the red lentils, pepper flakes, stock, herbs and sundried tomatoes. Bring up to a boil, reduce to a simmer and cook until the lentils are tender – about 20-30 minutes- (whilst this is happening you can be starting your sauce on one of the back hobs) once cooked, remove from the heat and set aside. Make a flax egg by mixing together a tbsp of ground flax with the water and leaving to sit for 5 minutes, add to the lentil mix in the pan. Along with the nutritional yeast, salt n’ pepper and breadcrumbs. Let cool, then roll into balls with hands that have been moistened with a little water, so the mix doesnt stick.
To make the sauce, simply saute the shallot in the olive oil until translucent, then add the minced garlic and saute until fragrant, then simply add the remaining sauce ingredients and gently reduce on a medium low heat for about 30 mins, then remove the bay leaf. This sauce is great chunky, or blended into a smooth sauce, what ever floats your boat, once you have decided, pop the lid on the pan and turn the heat down so the sauce keeps warm whilst you are frying off the lentil balls, this is also a good time to get your pasta on! To make everything come together, fry off the lentil balls in a little oil, trying to brown them as evenly as possible, serve up your pasta and top with the lentil balls, followed by a generous blanket of the sauce!

6 thoughts on “Sun dried tomato and herb lentil balls with sauce

      • I had one of those moments of dejavu yesterday when I saw one of your high top gorgeous moist cakes flash up on a board when I may or may not have spent my whole Sunday Pinning furiously…and was just about to have at it with glee when I realised that I had already pinned it (probably about 10 times) and it was safe in my “Baking” board where it belonged, hopefully redirecting my frightfully huge amount of Pinterest followers (why do they stalk me?!) to your site. That is the WHOLE reason that I pin…I swear… I am your Southern distributor 😉

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