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Lentil ‘Meatballs’ with Cavolo Nero Rice

by Myles Hopper, Giles Humphries

Make these hearty lentil 'meatballs' with a recipe from the team behind Mindful Chef. This vegan recipe served with cavolo nero rice is sure to fill you up.


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120g cherry tomatoes
1/2 tsp red chilli flakes
1 tbsp oil
1 tsp dried basil
200g passata
240g lentils in water (drained)
2 garlic cloves
2 tbsp sundried tomato paste
40g cavolo nero
4 tbsp ground almonds
80g brown rice


Preheat the oven to 220C / gas mark 7 and boil a kettle.

Finely chop the garlic. Finely slice the cavolo nero.

Rinse the brown rice and place in a saucepan with 500ml boiling water and a pinch of sea salt. Simmer for 20 mins, then add the cavolo nero and simmer for a further 5 mins. Then drain.

Meanwhile, make the lentil ‘meatballs’. Drain the lentils and add to a bowl with the dried basil, garlic and half of the sundried tomato paste. Mash with a potato masher, then stir in half of the ground almonds and season with sea salt and black pepper. Roll into 10 small balls and sprinkle over the remaining ground almonds.

Place the lentil meatballs on a baking sheet on a baking tray and place in the oven for 10 mins.

Meanwhile, halve the cherry tomatoes. In a frying pan on a medium heat, add 1 tbsp oil and fry the cherry tomatoes for 2 mins, then add the passata, chilli flakes and remaining sundried tomato paste and simmer for 5 mins until the sauce has thickened.

Serve the cavolo nero brown rice on two warm plates, make a well in the centre and spoon in the tomato sauce, then top with the lentil ‘meatballs’.

Macros: 533 calories • 64g carbs • 21g fat • 20g protein

Allergens: Nuts


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