Name: Red Lentil Polpette with Chickpea Wraps
Prep time: 20 min
Cook time: 40 min
Yield: 4
Ingredients: 220g dried red lentils; 500ml cold filtered water; 2 tbsp extra-virgin olive oil; 1 medium red onion, finely diced; 2 garlic cloves, crushed; 1 tsp sweet paprika; ½ tsp hot chilli powder; A large handful of spinach; 2 tbsp tomato purée; 60g ground red lentils (see tip, above); 60g gluten-free (or regular) rolled oats; 60g chickpea flour; Sea salt and freshly ground black pepper; FOR THE LEMON TAHINI DRESSING; 30g tahini; 2 tbsp tamari; 2 tbsp apple cider vinegar; Juice of 1 lemon; 1 garlic clove; 10g fresh ginger; 1 tbsp toasted sesame oil; TO SERVE; 4 chickpea pancake wraps (see right); Celery, tomatoes, radish or red cabbage; Sauerkraut or kimchi

VMG Recipes