Ingredients

For the frikkadels
1 cup brown or black lentils, soaked in water for 1 hour
1 onion, peeled and diced
1 cup corn fresh kernels
1 carrot, peeled and grated
¼ cup flour
1 cup fresh breadcrumbs
1 tsp dried thyme
1 tsp dried parsley
1 tsp paprika
½ tsp cayenne pepper or 1 tsp dried chilli flakes (optional, to taste)
Salt and pepper to taste

For the sauce
1 onion, peeled and diced
4-5 cloves galic, peeled and chopped
5 fresh tomatoes, diced or 1 x 400g tin
1 tbsp sugar
1 tbsp oregano
1 tbsp sweet basil
1 tbsp parsley
500g fusilli

Method

Cover the lentils with fresh water (about 3 cups) and bring to the boil.

Fry the onion and garlic in the oil until translucent, add the tomatoes and sugar and stir. Add the herbs and allow to simmer for 30-40 minutes. When the lentils are tender and cooked through add the rest of the ingredients and mix well.

Scooping up tablespoonful amounts of the mixture with your hands, form small balls, making sure you have enough flour on your hands to hold them together. If the mixture is too sloppy, add more flour or breadcrumbs. Fry the balls in hot oil until crispy on all sides.

Cook the pasta as per the instructions on the packet. Add lentil frikkadels to the sauce and turn the heat up, stirring until the sauce and frikkadels are heated through.

Spoon over the fusilli into individual bowls, or add the pasta to the sauce and enjoy a delicious, hearty, meat-free meal!