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Lentil balls in coconut curry sauce in a baking dish. Spices, a cooking spoon, and a cloth napkin lie next to it as decoration.

Lentil Balls in Coconut Curry Sauce

Vanessa
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

For the lentil balls:

  • 1 cup red lentils
  • 1 onion
  • 2 garlic cloves
  • ½ inch fresh ginger
  • 1 tbsp oil
  • 1 tbsp tomato paste
  • ½ cup chickpea flour
  • 1 tsp ras el hanout
  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ bunch parsley
  • black pepper

For the sauce:

  • 1 leek
  • 2 carrots
  • 2 tbsp oil
  • 1 cup vegetable broth
  • 1¾ cups coconut milk
  • 2 tsp red curry paste
  • 1 tsp curry powder
  • ½ tsp turmeric
  • salt

Instructions
 

  • Preheat the oven to 350°F.
  • Now, thoroughly rinse the lentils. Using 4 cups of warm water, bring the lentils to a boil, then reduce heat and simmer for 15 minutes. Drain the lentils in a sieve and lightly salt them.
  • Peel the onion, garlic, and ginger. Dice the onion finely, and mince the garlic and ginger. Sauté everything in oil. Add a pinch of salt and the tomato paste, sauté briefly, then remove from heat.
  • Combine the cooked lentils, the sautéed vegetables, flour, and all the spices. Mix well and let the mixture rest for 10 minutes.
  • Rinse the parsley, remove the leaves from the stems, and finely chop them. Season with salt and black pepper to taste. The mixture should be relatively moist but hold its shape when rolled into balls.
  • Place the balls on a lightly oiled baking sheet and bake for about 25 minutes. The balls should be firm on the outside, but soft on the inside.
  • While the lentil balls are in the oven, you can prepare the coconut curry sauce. Rinse the leek under running water. Thinly slice the white and light green parts. Peel the carrots and cut them into thin slices.
  • Heat the oil in a pot and lightly sauté the leek and carrots. Add the curry paste, curry powder, and turmeric, and sauté briefly. Deglaze with vegetable broth and pour in the coconut milk. Let it simmer and thicken slightly until the vegetables have reached your desired consistency. Season with salt to taste.
  • Place the finished lentil balls in the coconut curry sauce and let them soak for 10 minutes. Sprinkle with fresh parsley before serving.

Notes

Enjoy the lentil balls with rice, fresh flatbread, naan, or simply plain.