Savory, spicy, and full of Mediterranean flavors – these lentil balls bring variety to your plate. The combination of red lentils, sun-dried tomatoes, Kalamata olives, and aromatic spices creates an intense taste experience, while the creamy olive-feta spread perfectly rounds it off.

A nutritious dish that works as a snack, meze, or light dinner.

Ingredients:

• 250 g red lentils
• approx. 550 ml water
• 1 red onion
• 2 cloves MANI garlic in olive oil
• 1.5 tbsp MANI Organic Sun- dried Tomato Paste
• 6 MANI sun- dried tomatoes
• 15 MANI Kalamata olives, pitted
• 1 small red chili
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 5–6 tbsp rolled oats
• 1 organic egg
• Salt
• Pepper
• Fresh parsley or coriander
  
• MANI 100% organic virgin olive oil, for frying

Olive-Feta Spread:

• 300 g feta
• 5 tbsp yogurt or crème fraîche
• 1 clove MANI garlic in olive oil
• 2 tsp lemon juice
• 1 tbsp MANI Extra Virgin Olive Oil, Selection
• 10 MANI Kalamata olives, pitted
• A pinch of chili flakes
• Pepper
• 2 tbsp MANI Extra Virgin Olive Oil, Selection, for topping

Instructions:

1. For the lentil balls, rinse the red lentils well and cook them in 550 ml water for about 10 minutes until they start to break down. Drain and let cool.
2. Finely chop the onion and garlic and sauté in a pan with some olive oil.
3. Add the tomato paste and lightly roast. Chop the sun-dried tomatoes, olives, and chili, and mix everything with the lentils.
4. In a bowl, combine with cumin, smoked paprika, oats, egg, and chopped parsley or coriander. Mix well (preferably with your hands) and season with salt and pepper.
5. With wet hands, shape small balls and fry them in a pan with olive oil until crispy on all sides.
6. For the spread, blend the feta with yogurt, garlic, and lemon juice. Fold in the chopped olives and season with chili flakes and pepper.
7. Spread the cream on plates, drizzle with olive oil, and place the lentil balls on top.

MANI Tip:
Serve with a green salad dressed with a light lemon-olive oil vinaigrette.