Baked red lentil bites with tomato sauce

Ingredients

For 1 serving

• Red lentils50 g
• Rice flour12 g
• Carrots45 g
• Cumin1.5 pinches
• Parsley4 g
• Tomato passata90 g
• Extra virgin olive oil1.5 teaspoons
• Saltto taste

Method

1. Rinse the red lentils in a sieve, put them in a small pan with just enough water to cover and cook over a medium-low heat for 10 minutes, stirring, until they break down and the water is absorbed; if any liquid is left, drain well.
2. Meanwhile heat the fan oven to 200 °C and line a baking tray with baking paper; peel and finely grate the carrot and chop the parsley.
3. In a bowl mash the lentils with a fork and add the carrot, parsley, cumin, a pinch of salt and the rice flour, mixing until the mixture is firm enough to shape by hand.
4. With damp hands shape 5 small balls, lay them on the tray, brush with half the oil and bake for 15 minutes, turning halfway, until golden and firm.
5. Meanwhile warm the passata in a small pan with the remaining oil and a pinch of salt for 5 minutes over a low heat, until slightly thickened, and serve it with the lentil balls.