Moroccan Lentil Meatballs with Roasted Red Pepper Sauce

Ingredients:

Lentil Meatballs
1 (400 gr.) can lentils, rinsed and drained
90 gr breadcrumbs
1/2 red onion, chopped
handful fresh parsley leaves
1 egg
2 Tbsp. tomato paste
1 tsp. soy sauce
1 1/2 tsp. minced fresh garlic
1 tsp. each oregano and paprika
1/2 tsp. each salt and black pepper
olive oil

Roasted Red Pepper Sauce
1 (350 gr.) jar roasted red peppers, drained
60 ml olive oil
2 Tbsp. harissa
1/2 Tbsp. minced fresh garlic
1/2 tsp. each salt and black pepper

Instructions:

In a food processor, combine lentils, breadcrumbs, onion, parsley, egg, tomato paste, soy sauce, garlic, oregano, paprika, salt and pepper. Pulse until combined, leaving a little texture. Roll the mixture into 18 balls.

Add roasted red peppers, olive oil, harissa, garlic, salt and pepper to the food processor. Blend until smooth.

Heat olive oil and cook the lentil meatballs 7 minutes, until golden-brown.
Serve with the prepared sauce

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