Ingredients
1 tbsp olive oil
2 spring onions, chopped
2 garlic cloves, crushed
400g tinned lentils, drained
1 tsp dried oregano
1 tsp dried basil
1 pinch sea salt
1 tbsp tomato puree
2 tbsp chia seeds
200g passata
2 courgettes, spiralised
Directions
Preheat the oven to 200°C / 400°F / gas 6.
Heat the oil in a pan, then add the spring onions and garlic and cook for 3
minutes. Throw in the lentils, oregano, basil, salt and tomato puree. While still
on the heat, use the back of a spoon to mash the lentil mixture into a paste.
Then turn off the heat and stir in the chia seeds. Roll the mixture into balls,
place on a baking tray and pop in the hot oven for 10 minutes.
While this is cooking heat the passata on the hob. Plate the courgetti, pour
over the sauce, then nestle your lentil balls on top.
