Main Meal

Lentil and Kidney Bean Balls with Creamy Cranberry Gravy

Prep: 20 minutes Cook: 25 minutes Serves: 20 Print


·         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 puree 

·         200g Paxo Sage and Onion Stuffing Mix

·         25g Bisto Low Salt Gravy Granules  


For the gravy 

·         25ml oil 

·         1 onion, peeled and sliced 

·         100g cranberries, chopped 

·         4 tbsp tomato puree 

·         1l soya milk

·         75g l Bisto Low Salt Gravy Granules


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

Suitable for



1.       Pre heat the oven to 200°C, 400° F, gas mark 6.

2.        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. 

3.        Add the lentil, kidney beans, tomato puree and breadcrumbs and mix together. 

4.        Transfer into a food processor and blend to a paste. 

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

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

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

8.        Add the cranberries and tomato puree and cook for 1 minute. 

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

Hints & Tips: Great with mash, or pasta.

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