Lentil Meatballs with Harissa Tomato Sauce,

Name: Lentil Meatballs with Harissa Tomato Sauce and Couscous
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Canned lentils; 15 Grams of Fresh parsley; 1 Piece of Red onion; 2 Grams of Garlic powder; 60 Grams of Panko bread crumbs; 4 Grams of Nutritional yeast; 5 Grams of Potato Seasoning; 2 Piece of Small zucchini; 1 Tbsp of Olive oil; 30 Grams of Tomato paste; 20 Grams of Harissa paste; 4 Grams of Coriander cumin powder; 2 Grams of Smoked paprika powder; 2 Grams of Dried thyme; 5 Grams of Brown sugar; 200 Grams of Tomato passata; 200 ML of Water; 1 Piece of Vegetable stock cube; 10 Grams of Dried onion flakes; 200 ML of Water; 100 Grams of Couscous; 1 Tsp of Salt; 10 Grams of Fresh mint; 1 Piece of Lemon; 1 Piece of Cucumber; 0 Tsp of Salt; 100 Grams of Vegan feta

Couscous and Cucumber Salad

Harissa brings this dish alive with rich, intense spice flavours.

9 Reviews

Cals 682 · Prot 27 · Carbs 110 · Fat 20

Vegan

40 min

Lentil Meatballs with Harissa Tomato Sauce and Couscous

Harissa brings this dish alive with rich, intense spice flavours.

9 Reviews

Cals 682 · Prot 27 · Carbs 110 · Fat 20

Vegan

Ingredients

Lentils

Canned lentils

400 Grams

Fresh parsley

15 Grams

Red onion

1 Piece

Garlic powder

2 Grams

Panko bread crumbs 10*11*12*

60 Grams

Nutritional yeast

4 Grams

Potato Seasoning

5 Grams

Sauce

Small zucchini

2 Piece

Olive oil

0.5 Tbsp

Tomato paste

30 Grams

Harissa paste

20 Grams

Coriander cumin powder

4 Grams

Smoked paprika powder

2 Grams

Dried thyme

2 Grams

Brown sugar

5 Grams

Tomato passata

200 Grams

Water

200 ML

Vegetable stock cube 15*

1 Piece

Dried onion flakes

10 Grams

Couscous

Water

200 ML

Couscous 10*

100 Grams

Salt

0.5 Tsp

Cucumber herb salad

Fresh mint

10 Grams

Lemon

1 Piece

Cucumber

1 Piece

Salt

0.3 Tsp

To Serve

Vegan feta

100 Grams

Allergens

*10 Wheat, *11 Gluten, *12 Lupin, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3071 / 682
Fats (g)	20.4
of which saturated (g)	14.9
Carbohydrates (g)	110
of which sugars (g)	17.6
Fibers (g)	19.3
Proteins (g)	27.4
Salt (g)	6.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat oven to 210°C/190°C fan. Drain and rinse the lentils. Pick the parsley leaves. Peel and finely chop the onion. Cut the zucchini into bite-sized pieces.

2 Bake meatballs

To a food processor, add the onion, lentils, garlic powder, bread crumbs, parsley, nutritional yeast and vegetable seasoning. Blitz until smooth and firm. Form the lentil mix into 12 balls. Add the balls to a lined baking tray. Bake for 20-25 min, until crisp and cooked through.

3 Make sauce

Heat the reserved pan over a medium-high heat with a drizzle of oil. Once hot, add the remaining half of the onion and zucchini. Fry for 5-7 min until softened. Add the tomato paste, harissa (spicy!), coriander cumin, smoked paprika, thyme, brown sugar, passata, measured water, 0.5 stock cube and onion flakes. Mix well and bring to a boil. Once boiling, lower the heat and simmer for 6-8 min.

4 Cook couscous

Boil the measured water. Add the couscous and salt to a pan or bowl and pour over the boiling water. Cover and leave to steam for 10-12 min until tender. Once cooked use a fork to fluff up the couscous. Keep covered until serving

5 Make salad

Pick and chop the mint. Cut the lemon into wedges. Cut the cucumber into small bite-sized pieces. To a bowl, add the cucumber and mint. Squeeze in the lemon juice to taste and a pinch of salt.