Meatless Meatballs

Name: Meatless Meatballs
Ingredients: 3 tbsp extra-virgin olive oil; 5 garlic cloves, crushed; 200g fresh porcini mushrooms (or wild or chestnut), finely chopped; leaves from 2 rosemary sprigs,finely chopped; 6 sun-dried tomatoes in oil, finely chopped; 1 tsp dried chilli flakes; 500g cooked puy lentils (250g dried puy lentils, cooked ‘perfectly’ – see page 96 – or from a packet); 3 tbsp ground flaxseeds; 300g wholegrain or black bean fettucine; 2 carrots, peeled lengthways into thin strips with a vegetable peeler; 500ml Jasmin’s Marinara Sauce (see page 144), warmed through

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A perfect match for my sister’s Marinara Sauce, my ‘meat’ balls are made with puy lentils, wild mushrooms and flaxseeds – you will not

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Ingredients

3 tbsp extra-virgin olive oil
5 garlic cloves, crushed
200g fresh porcini mushrooms (or wild or chestnut), finely chopped
leaves from 2 rosemary sprigs,finely chopped
6 sun-dried tomatoes in oil, finely chopped
1 tsp dried chilli flakes
500g cooked puy lentils (250g dried puy lentils, cooked ‘perfectly’ – see page 96 – or from a packet)
3 tbsp ground flaxseeds
300g wholegrain or black bean fettucine
2 carrots, peeled lengthways into thin strips with a vegetable peeler
500ml Jasmin’s Marinara Sauce (see page 144), warmed through