Lentil and courgette balls with pistachio pesto

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Lentils in the sieve rinse and let drain. Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan. Fry the onion in it. Add the lentils and 300 ml water, bring to the boil and simmer covered for about 30 minutes.

2. 2

   Season with 1⁄2 teaspoon salt and continue cooking for about 5 minutes. Drain and let cool down for about 30 minutes.

3. 3

   For the pesto, grate parmesan. Wash the lime in hot water, dry and finely grate the peel. Halve the lime and squeeze out one half. Wash parsley and shake dry, pluck off leaves.

4. 4

   Puree almost half of the parmesan, 2⁄3 parsley, pistachios, 1-2 tablespoons of ricotta, 5 tablespoons of oil and about 5 tablespoons of water. Season to taste with salt, pepper and lime juice.

5. 5

   Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Clean, wash and finely grate the zucchini and squeeze it out in a tea towel. Finely chop the rest of the parsley. Peel garlic and chop finely.

6. 6

   Clean the chilli, cut lengthwise, remove seeds, wash and finely chop. Briefly puree the lentils and 125 g ricotta so that approx. 1⁄3 of the lentils remain whole. Mix well with zucchini, parsley, garlic, chili, rest of parmesan, lime zest and bread crumbs.

7. 7

   Season to taste with salt and pepper.

8. 8

   Form about 20 balls with moistened hands. Put them on a baking tray lined with baking paper. Sprinkle with 1 tablespoon of oil. Bake in the oven for 20-25 minutes, turning from time to time. Sort the salad, wash, drain and arrange on plates.

9. 9

   Arrange balls and pesto on top.

Nutrition Facts

KCAL
490 kcal

CARBS
30 g

FATS
30 g

PROTEINS
21 g