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Lentil Polpette with Basil Vinaigrette

by Annalisa Brown (follow)
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Entertaining is made easy with these small healthy Lentil Polpette. These snacks won't leave your fingers greasy or your mouth tasting of old socks. The Polpette are baked not fried and have a crispy outer shell with a soft and delicate centre.

Alternatively, you can make the Polpette larger in size and have a rustic dinner that all family members will enjoy. Simply add a colourful side salad of tomatoes, cucumbers and olives or some steamed broccolini.

The Lentil Polpette are filling and nutritious and are a novel introduction to any clean eating diet challenge. Family and friends can’t believe these are meat-free, gluten-free and dairy-free. Using the basil vinaigrette as a dipping sauce contrasts perfectly with the nutty, smoky, spicy flavours.

These can be made the day before and stored in an airtight container. They're great for work, school and picnics.

These Lentil Polpette with Basil Vinaigrette are delicious little balls of healthy goodness with a crispy outer shell and soft, delicate centres.

Preparation Time: 60 minutes
Cooking Time: 20 minutes
Makes: 15-20 Polpette

1 Cup Green Lentils
¾ Cup Brown Rice
3 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Tomato Salsa
½ Teaspoon Smoked Paprika
½ Teaspoon Red Eye Chilli
1 Teaspoon Oregano
1 Teaspoon Fennel Seeds
Pinch Sea Salt

Basil Vinaigrette
1 Lemon
Handful Basil Leaves
Pinch Sea Salt
Black Pepper
3 Tablespoons Extra Virgin Olive Oil

Soak lentils in boiling hot water for 30-minutes.

Rinse the lentils thoroughly and drain.

Bring a saucepan of water to the boil and add the soaked lentils. Cooked for approximately 5-10 minutes until the lentils are soft but not too mushy. Drain the lentils and place into a large bowl.

Bring another saucepan of water to the boil and add the brown rice. Cooked for approximately 20 minutes until the rice is well cooked. Drain the rice and add to the lentils.

Lentil Polpette with Basil Vinaigrette Montage
Cook the lentils and rice, mash them together to form a paste like texture.

Add the olive oil, paprika, oregano, chilli, Tomato Salsa and salt to the lentils and rice.

Using a potato masher or fork mash all the ingredients and thoroughly mix together.

Add the olive oil, oregano, chilli, tomato salsa, salt and paprika and mix in thoroughly with the mashed lentils and rice.

Using your hands, make golf sized balls from the polpette mixture.

Place the polpette on a baking tray and place in the refrigerator for a minimum of 30 minutes to firm.

Roll the lentil and rice mixture into small balls and place onto a baking tray.

Bake the polpette in a pre-heated 180 degree oven, turning them over every 5 minutes to cook evenly and turn a luscious golden brown colour.

While the polpette are baking, combine all the sauce ingredients in a blender and puree.

Combine the basil, lemon juice, ground black pepper and olive oil into a blender and puree.

The zesty but slightly sweet vinaigrette contrasts perfectly as a dipping sauce to the nutty, smoky and spicy flavours of the Polpette.

Once cooked, remove the polpette from the oven and place on a serving plate with the sauce on the side. These polpette can be eaten hot or cold and make perfect finger food.

These Lentil Polpette can be eaten hot or cold; they're great for work, school, picnics or entertaining.

#Low Fat
#Dairy Free
#Low in Salt
#Sugar Free
#Healthy Recipes
#Clean Eating
#Gluten Free
#Make Ahead
#Finger Food
#Party Food
#Kid Friendly
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