Lentils-Zucchini meatballs with pistachio pesto

Name: Lentils-Zucchini meatballs with pistachio pesto
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 small onion; 6 TABLESPOONS olive oil + something to drizzle on; 125 g Organic lentils green like "Le Puy" (French lentils produced in Canada); 7-10 Tbsp Salt; 1 1/2 collar flat leaf parsley; 40 g Pistachio kernels; 70 g grated parmesan cheese; 1 TABLESPOON + 125 g ricotta; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Lime juice; 1 (150 g) small zucchini; 1 Garlic clove; 1 red chilli pepper; 7-10 Tbsp grated peel of 1 organic lime; 50 g Breadcrumbs; 1 (100 g) Baby leaf salad bowl; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 small onion
6 TABLESPOONS olive oil + something to drizzle on
125 g Organic lentils green like "Le Puy" (French lentils produced in Canada)
7-10 Tbsp Salt
1 1/2 collar flat leaf parsley
40 g Pistachio kernels
70 g grated parmesan cheese
1 TABLESPOON + 125 g ricotta
7-10 Tbsp Pepper
1-2 TABLESPOONS Lime juice
1 (150 g) small zucchini
1 Garlic clove
1 red chilli pepper
7-10 Tbsp grated peel of 1 organic lime
50 g Breadcrumbs
1 (100 g) Baby leaf salad bowl
baking paper

Directions

1
Peel and finely chop the onion. Heat 1 tablespoon of oil in a pot and fry the onion until transparent. Add 300 ml water and lentils, bring to the boil, cover and simmer for about 30 minutes. Add 1/2 tsp salt and simmer for another 5 minutes.
2
Put the lentils on a sieve, drain and let them cool down for about 30 minutes.
3
Wash 1 bunch of parsley, shake dry and pluck off the leaves, except for a little to garnish. Puree the pistachios, parsley, 30 g parmesan, 1 tbsp ricotta, 5 tbsp oil and approx. 5 tbsp water. Season to taste with salt, pepper and lime juice.
4
Clean the zucchini, wash and pat dry. Grate the zucchini and squeeze them in a clean tea towel. Peel garlic and chop finely. Wash chillies, dab dry, cut lengthwise and remove seeds.
5
Chop the chilli finely. Wash 1/2 bunch of parsley, dab dry and chop the leaves.
6
Puree the lentils and 125 g ricotta so that about 1/3 of the lentils remain whole. Mix garlic, lime zest, chilli, parsley, breadcrumbs and 40 g parmesan cheese well. Season to taste with salt and pepper.
7
Form about 20 small meatballs with slightly moistened hands. Place them on a baking tray lined with baking paper. Drizzle with a little olive oil. In a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see
8
manufacturer) Bake for 20-25 minutes.
9
Sort the salad, wash and drain. Distribute the salad on 4 plates and arrange the ready meatballs on top. Sprinkle with some pistachio pesto and garnish with parsley.