Main Meal

Lentil and Kidney Bean Balls with Creamy Cranberry Gravy

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

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 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

Allergens

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

Suitable for

Vegetarian
Vegan

Method

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
          minutes. 

Hints & Tips: Great with mash, or pasta.
 

All Recipes