Riverford Wicked Leeks
Spiced green lentils and beans recipe image

Print Spiced green lentils and beans

A lovely vegetarian version of meatballs, these lentil balls in tomato sauce are rich and spicy and need nothing more than some rice, naan or pitta to be a perfect dinner. If don't have green beans you could stir in some chard, spinach or other greens for the last few minutes of cooking.


  • 375g green lentils, soaked overnight in cold water
  • 1 large onion
  • 1 large potato
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 90-100g plain flour
  • Oil for frying, e.g. vegetable or sunflower
  • 2 garlic cloves, crushed
  • 1 small piece ginger, grated
  • 250ml passata or chopped tomatoes
  • 500ml stock
  • 250ml cream
  • 2 carrots, thinly sliced or cut into small batons
  • 200g green beans


  1. Drain the lentils and place back in the bowl.
  2. Grate the onion and potato. Place the grated veg in a tea towel and squeeze out as much moisture as you can.
  3. Combine the squeezed, grated veg with the lentils, spices and flour and mix all the ingredients together. Line a tray or large plate with foil or baking parchment.
  4. Roll the mixture into small balls and place on the tray. Refrigerate for 30 minutes.
  5. In a large deep frying pan, add a little oil and on a medium heat, fry the balls in batches, until browned on all sides (about 5 minutes). Drain on kitchen paper.
  6. In a large pan, heat a little oil and add the garlic and ginger. Fry for a couple of minutes.
  7. Add the passata or chopped tomatoes, stock and cream. Bring to the boil, reduce the heat, simmer for a few minutes.
  8. Add the lentil balls and simmer for 25 minutes. Add the carrots and beans and cook for another 5-10 minutes.
  9. Serve with rice, pitta or naan bread.
want to cook with fresh ingredients? try one of our award winning veg boxes