Spanish Lentil Balls in Tomato Sauce

Cuisine

Spanish-inspired

Servings

8

Total time

1 hr 35 min

Prep

30 min

Cook

1 hr 5 min

Difficulty

hard

Ingredients

• 16 Ounce dry brown lentils - 16 (ounces), rinsed
• 8.5 Cup water - 8 1/2 (cups), 8 cups used to cook the lentils and 1/2 cup used in the tomato sauce.
• 1 Can crushed tomatoes - 1 (28-ounce can)
• 150 Gram yellow onion, finely diced - 150 (grams), finely diced
• 12 Gram fresh garlic, minced - 12 (grams), minced
• 2 Cup plain dry breadcrumbs - 2 (cups)
• 3 Each large eggs - 3 (count), Used as a binder for the lentil balls.
• 3 Tablespoon olive oil - 3 (tablespoons), 2 tablespoons used for sautéing and 1 tablespoon used to brush the lentil balls.
• 2 Teaspoon smoked paprika - 2 (teaspoons)
• 1 Teaspoon dried oregano - 1 (teaspoon)
• 3 Teaspoon kosher salt - 3 (teaspoons), Divided across the lentils, sautéed mixture, lentil balls, and tomato sauce.
• 0.5 Teaspoon ground black pepper - 1/2 (teaspoon)

Instructions

1. Preheat and prep

   1. *Preheat the oven to 400°F* and line 2 rimmed baking sheets with parchment paper. *Rinse the lentils*, finely dice *150 grams yellow onion*, and mince *12 grams fresh garlic*.

2. Cook the lentils

   2. In a large saucepan, combine *16 ounces dry brown lentils*, *8 cups water*, and *1 teaspoon kosher salt*. Bring to a boil, then *simmer uncovered* for *25 to 30 minutes*, until the lentils are *very tender*; drain and *cool 10 minutes*.

3. Sauté aromatics and spices

   3. Heat *2 tablespoons olive oil* in a large skillet over medium heat. Add the *150 grams yellow onion* and cook for *5 minutes*, then stir in the *12 grams fresh garlic*, *2 teaspoons smoked paprika*, *1 teaspoon dried oregano*, *1/2 teaspoon ground black pepper*, and *1 teaspoon kosher salt*; cook until *fragrant*, about *1 minute*.

4. Mash the lentils

   4. Transfer *1/2 cup of the sautéed onion mixture* to a large mixing bowl and leave *the remaining mixture* in the skillet. Add the drained lentils and *mash until sticky*, with about *half the lentils broken down*.

5. Mix and shape the lentil balls

   5. Mix *2 cups plain dry breadcrumbs*, *3 large eggs*, and *1/2 teaspoon kosher salt* into the mashed lentils; let the mixture *rest 5 minutes*. Shape into *36 lentil balls*, arrange on the prepared sheets, and brush with *1 tablespoon olive oil*.

6. Bake the lentil balls

   6. Bake for *22 to 26 minutes*, rotating the sheets halfway through, until the balls are *lightly browned*, *firm*, and *160°F in the center*.

7. Make the tomato sauce

   7. While the balls bake, add *one 28-ounce can crushed tomatoes*, *1/2 cup water*, and *1/2 teaspoon kosher salt* to the skillet with the remaining onion mixture. Simmer over medium-low for *15 to 18 minutes*, until the sauce is *thickened and glossy*.

8. Finish in the sauce

   8. Nestle the baked lentil balls into the sauce and *turn gently* to coat. Simmer for *5 minutes*, until the balls are *hot through* and the sauce *clings lightly*.