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Le Chaudron recipe
Boulettes de lentilles sauce tomate
Lentil balls in tomato sauce
⏱ 45 minServes 4Medium260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)cooked red lentils
1onion
2 tbspoat bran
1egg
400 g (14 oz)tomatoes, chopped
2 clovesgarlic
1 tbspolive oil
1 tspherbes de Provence
- 300 g (11 oz) cooked red lentils
- 1 onion
- 2 tbsp oat bran
- 1 egg
- 400 g (14 oz) tomatoes, chopped
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp herbes de Provence
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mash the cooked red lentils in the bowl, then add the chopped onion, oat bran and beaten egg.
- Season with salt, pepper and a little crushed garlic and mix well.
- With damp hands, shape small, even balls and chill a few minutes so they hold together.
- Heat the olive oil in the sauté pan and gently brown the balls on all sides for 5 min.
- Add the crushed tomatoes with the remaining garlic and herbes de Provence, then simmer, covered, for 20 min.
- Stir gently now and then, adjust the seasoning and serve hot with steamed vegetables or a salad.
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