Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2teaspoons olive oil
- 200grams puy lentils
- 1 medium onion, peeled and diced, divided
- 125grams chestnut mushrooms, diced
- 1 lemon zest
- 2 cloves garlic, peeled and minced, divided
- 4tablespoons oats, halved and split
- 1teaspoons oregano
- 400grams chopped tomatoes
- 2 demi baguettes, halved and split
- 150grams vegan mozzarella, grated
Description
These tasty and easy meatball subs are perfect for speedy and simple comfort food.
Method
Step 1 of 4
Place the lentils in a large pan of water and bring to the boil. Simmer for 15 minutes and drain. Add to a food processor. Heat the oil in a pan on medium heat and cook the onion for 5 minutes. Tip half of the onion into the food processor with the lentils, mushrooms, oats, a clove of garlic and lemon zest. Blitz until smooth.
Step 2 of 4
Pre-heat the oven to 180°C. Roll the lentil mix into 16 balls and place on a greased baking tray. Bake for 30 minutes.
Step 3 of 4
Add the garlic and oregano to the pan with the rest of the onion and cook for 3-4 minutes. Pour over the chopped tomatoes, reduce the heat and simmer for 10 minutes. Add the cooked meatballs to the sauce.
Step 4 of 4
Spoon the meatballs and sauce into the baguettes and sprinkle vegan mozzarella on top. Place on a baking tray and under a hot grill for 2-3 minutes until the cheese has melted and serve.
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