Garam masala lentil balls in tomato sauce with basmati rice

Ingredients

For 1 serving

• Red lentils60 g
• Breadcrumbs15 g
• Garam masala1 teaspoon
• Ginger5 g
• Garlic1 clove
• Tomato passata200 g
• Onion50 g
• Basmati rice50 g
• Peanut oil1 tablespoon
• Cilantroto taste
• Saltto taste

Contains: gluten, nuts,

Method

1. Rinse the red lentils, put them in a small pan with just enough water to cover and cook over medium heat for 12 minutes, stirring, until broken down and dry; spread them on a plate to cool.
2. Meanwhile, rinse the basmati rice and cook it in boiling salted water for 10–12 minutes, until tender; drain and keep covered.
3. Peel and grate the ginger, chop the onion and garlic. Mix the warm lentils with the breadcrumbs, half the garam masala, the ginger and a pinch of salt and, with wet hands, shape into walnut-sized balls.
4. Heat half the oil in a frying pan over medium heat and brown the balls for 5–6 minutes, turning gently, until golden; set aside.
5. In the same pan heat the remaining oil and fry the onion and garlic for 3–4 minutes, until the onion is translucent; add the passata and the rest of the garam masala, season with salt and simmer gently for 10 minutes, until the sauce thickens.
6. Lay the balls in the sauce and cook for 5 minutes, spooning the sauce over, until heated through and flavoured.
7. Serve with the basmati rice and torn coriander on top.