Vegetarian polpette with tomato sauce


Made with

250 g of small dried lentils
500 g of chickpea drink
40 g of oil-preserved sun-dried tomatoes
1 small onion (about 70 g upon peeling)
1 teaspoon of sweet paprika
mixed dry herbs (oregano, thyme, marjoram, rosemary, sage)
40 g of chickpea flour
salt, to taste
extra virgin olive oil


For the sauce:
500 g of tomato purée
1 clove of garlic
½ small onion
salt, to taste
extra virgin olive oil



Soak the lentils for about 6 hours, then drain and rinse. Place the lentil in a pot together with the chickpea beverage, and cook on a low flame, covered, until they are nice and soft. Strain, measure 480 grams of lentils, then blend them together with the chopped onion and sun-dried tomatoes (having previously rinsed off all the oil). Season the resulting mixture with the paprika and herbs, adding salt to taste. Finally, mix in the chickpea flour, which will act as a thickener. Now, manually shape the mixture into small balls (polpette) of equal shape and size, place them on a baking tray lined with parchment paper, and bake at 200°C for about 15 minutes.

For the sauce, brown the garlic clove and onion in a pan for about 15 minutes, on a low flame. Then pour in the tomato purée, cover, and let it cook on a low flame for about 15 minutes. Once the sauce has thickened, add a few basil leaves and season with salt and pepper. Serve your polpette soaked in plenty of sauce. Excellent as a condiment for durum spaghetti.