2 cups Green lentils
1 large Potato
1 large Onion
200g Green beans, topped and tailed
2 Carrots, sliced
1 teaspoon Ground Cumin
1 teaspoon Ground coriander
1 teaspoon Ground turmeric
2 cloves Garlic, crushed
1 tablespoon Grated fresh ginger
1 cup Plain flour
2 tablespoons Oil for deep frying
1 cup Tomato puree
2 cups Vegetable stock
1 cup Cream
Pitta bread
Method :
Cover the lentils with cold water and soak overnight. Drain well.
Grate the onion and potato and drain the excess liquid.
Combine the lentils, onion,, potato, cumin, coriander, turmeric and flour in a bowl, and mix well.
Roll the mixture into walnut-size balls and place them on a foil-lined tray.
Cover and refrigerate for 30 minutes.
Heat the oil, about 2 cm deep in a frying pan. Add the lentil balls in small batches and fry over high heat for 5 minutes or until golden brown.
Drain on paper towels.
Heat the extra oil in a large pan, add the garlic and ginger, and cook, stirring, over medium heat for 1 minute.
Stir in the tomato puree, stock and cream.
Bring to the boil, reduce the heat and simmer, uncovered, for 10 minutes.
Add the lentil balls, beans and carrot, cover and simmer for 35 minutes, stirring occasionally.
Serve with pitta bread.
Note : Make sure your hands are dry when shaping the lentil mixture into balls. The lentil balls an be made a day ahead and stored in an airtight container in the refrigerator.
