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Lentil and Kidney Bean Balls with Cranberry Gravy

Bisto

Lentil and Kidney Bean Balls with Creamy Cranberry Gravy

Serves 20
20 minutes prep time
25 minutes cook time
Vegetarian

Ingredients

75ml oil, divided
2 large red onions, peeled and diced
4 garlic cloves, crushed
3 tsp coriander, ground
3 tsp paprika
1kg tinned green lentils, drained and washed
1kg tinned red kidney beans, drained and washed
4 tbsp tomato paste
200g Paxo Sage and Onion Stuffing Mix
25g Bisto Reduced Salt Gravy Granules
For the gravy
25ml oil
1 onion, peeled and sliced
100g cranberries, chopped
4 tbsp tomato paste
1l soya milk
75g Bisto Reduced Salt Gravy Granules

Allergens

Please check the ingredients declaration on the products you use making this recipe.
Celery
Cereals containing gluten
Soybeans

Method

Step one

Preheat the oven to 200°C, 400°F, gas mark 6.

Step two

Heat 50ml of the oil in a pan and cook the red onions for 5 minutes. Add the garlic, coriander and paprika and cook for a further 1 minute.

Step three

Add the lentils, kidney beans, tomato paste and Paxo Sage and Onion Stuffing Mix and mix together.

Step four

Transfer into a food processor and blend to a paste.

Step five

Remove the mixture from the processor and mould into 40 balls.

Step six

Place on a roasting tray, drizzle with the remaining oil and cook for 20 minutes.

Step seven

For the sauce, heat the oil in a pan and cook the onions for 5 minutes.

Step eight

Add the cranberries and tomato paste and cook for 1 minute.

Step nine

Add the soya milk and bring to the boil. Stir in the Bisto Reduced Salt Gravy Granules and simmer for 5 minutes.

Tips

Great with mash, or pasta.

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