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Recipe:<\/strong><\/span><\/p>\n 150g dark lentils <\/p>\n Method:<\/span><\/p>\n I would recommend you soak the lentils for around 4 hours. In this time you can prep and peel the carrots, grate them and put them into your large salad bowl. Add the already prepped garlic (peel and chop the clove) and also the breadcrumbs, flour, seeds, and paprika.
\n340g baby spinach leaf
\n1 clove of garlic
\n120g carrots
\n1 teaspoon of smoked paprika powder
\n\u00bd teaspoon of mixed sesame seeds
\n10g of hemp seeds
\n65g gluten-free breadcrumbs
\n40g buckwheat flour
\noil
\nsalt & pepper\u00a0<\/span><\/p>\n<\/a><\/p>\n
\nThe next step is to use a colander to wash the spinach. Shake the excess water off and then cook with olive oil in a pot for 6 mins \u2019til soft. Remove the liquid from the pot and add the spinach to the salad bowl.
\nThe last step is to dry the lentils after having soaked them for 4 hours and cooked them until soft. They will not take long to cook once the water is boiling but keep an eye on them. Once they are done, either let them cool down or cool them down with cool water,\u00a0 before adding to your salad bowl. Mix the mixture very well, add salt and pepper, and you are ready to make it into balls. Once the balls are ready, heat your oven to gas 4 or 180C and fill your nonstick pan with quite a bit of olive, or any oil for cooking. Sear the balls in the pan for 6 min before moving to your gastro pot. Finally, cook these in the oven for another 18- 20min and they\u2019re ready for your stomach.<\/p>\n