Main DishesLentil and walnut meatballs bake with a browned, craggy crust, then sit on soft polenta under a tomato sauce mellowed with carrot and onion. Parmesan brings a sharp finish without taking over the plate.
Finely dice the onion and carrots, mince the Garlic, and grate the Parmesan Cheese. Keep part of the Parmesan Cheese for serving.
Warm olive oil in a wide pan over medium heat. Cook the onion and carrots with salt, ground black pepper, and dried oregano for about 8 to 10 minutes, until softened; add garlic and cook for 1 minute. Add the tomatoes, break them up with a spoon, and simmer gently for 25 to 30 minutes, stirring occasionally, until the carrots are tender and the sauce is thick. You can blend the sauce if you like; I always prefer it with a smooth, creamy texture.
Pulse Walnuts and Rolled oats whole grain until they resemble coarse crumbs. Mash the drained Cooked Lentils in a bowl, then mix in the walnut-oat crumbs, Eggs, part of the Parmesan Cheese, Salt, Ground Black Pepper, and Dried Oregano until the mixture holds together when pressed. Leave it to stand for 15 minutes.
Heat the oven to 200°C. Brush a baking tray with Olive Oil, shape the lentil mixture into small balls, and bake for 20 to 25 minutes, turning once, until firm with deep golden edges.
Bring Water and Salt to a boil in a heavy saucepan. Whisk in Pre-Cooked Yellow Polenta, reduce to low heat, and stir for 5 to 7 minutes until smooth and thick enough to leave a trail behind the spoon.
Spoon the Pre-Cooked Yellow Polenta onto plates, add the Tomato sauce and lentil meatballs, then finish with the reserved Parmesan Cheese.
Walnuts and oats give the lentils two useful forms of structure. Coarse walnut pieces keep the centre from becoming a uniform mash, while the oats absorb moisture during the 15-minute rest. That combination lets the meatballs bake firm enough to turn while preserving a rough surface that browns well at the edges.
If it’s still too runny, let it sit in the fridge instead of resting outside for 15 minutes.
Replace the eggs with 2 tablespoons of ground flaxseed mixed with water and left to gel before joining the lentil mixture. For a dairy-free version, use 30 g nutritional yeast instead of the Parmesan, stirring it into the mixture and sprinkling it on again as the final topping.
If you want more protein because you want to become a monster in the gym, skip the flaxseed and use lupin flour mixed with water & oil!
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