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Lentil Balls With Tomato & Aubergine Ragù

Lentil Balls With Tomato & Aubergine Ragù

Rating
4rating out of 5

(1637 reviews from our customers)

Prep Time

40 min

Cuisine

Italian

Whether it's meat-free Monday or you're a full-time vegetarian, this comforting plant-based dish will make you forget traditional meatballs ever existed! Smashed lentils lend a hearty flavour, especially with our rich, deliciously flavoursome tomato and aubergine ragù. (Dairy-free: see our FAQs for details.)

Prep Time

40 min

Cuisine

Italian

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What is Gousto all about?

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Ingredients
For 2 people (double for 4)
can of chopped tomatoes 1
1 can of chopped tomatoes
Red-onion
1 red onion
Aubergine
1 aubergine
garlic-clove
1 garlic clove
basil 3.18
10g basil
Panko breadcrumbs edit
30g panko breadcrumbs †
Onion marmalade 2
20g onion marmalade
dried-oregano
1 tsp dried oregano
Brown-lentils
1 can of lentils
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Linguine
190g linguine †
Tomato-paste
1 tomato paste sachet (16g)
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of chopped tomatoes (400g)
  • 1 red onion
  • 1 aubergine
  • 1 garlic clove
  • 10g basil
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 1 onion marmalade pot (20g)
  • 1 tsp dried oregano
  • 1 can of lentils (400g)
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 190g linguine<span class="strong">†</span>
  • 1 tomato paste sachet (16g)
Typical Values per 100g per serving
Energy 437 kJ
103 kcal
3090 kJ
731 kcal
Fat
of which saturates
0.7 g
0.3 g
5.3 g
1.8 g
Carbohydrate
of which sugars
18.7 g
3.1 g
132.2 g
21.7 g
Fibre 3.3 g 23.3 g
Protein 4.5 g 31.7 g
Salt 0.45 g 3.21 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of chopped tomatoes (400g)
chopped tomatoes 99.8%, salt
1 red onion
red onion
1 aubergine
aubergine
1 garlic clove
garlic
10g basil
basil (100%)
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
1 onion marmalade pot (20g)
onions (46%), raw cane sugar, citrus pectin, spiced vinegar (cider vinegar, cinnamon, cloves, ginger) concentrated redcurrant juice, extra virgin olive oil, concentrated lemon juice
1 tsp dried oregano
dried oregano
1 can of lentils (400g)
lentils, water, salt, ascorbic acid
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
190g linguine
semolina of durum wheat (gluten), water
1 tomato paste sachet (16g)
tomatoes
Allergens
  • Allergens highlighted by † (gluten, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Lentil Balls With Tomato & Aubergine Ragù

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Trim the green stalks off the aubergine[s] and chop into bite-sized pieces

Add the chopped aubergine to a baking tray with a generous drizzle of olive oil and a generous pinch of salt and pepper 

Put the tray in the oven for 25-30 min or until golden

 

2 Lentil Balls With Tomato & Aubergine Ragù

Meanwhile, peel the red onion[s]

Grate 1/2 [1] red onion (save the rest for later!)

Drain and rinse the lentils

Mash the lentils in a flat-bottomed bowl (a pot is perfect!) to form a smooth paste 

Add the grated onion, panko breadcrumbs and a generous pinch of salt and pepper and mix thoroughly until everything's fully combined

3 Lentil Balls With Tomato & Aubergine Ragù

Divide the lentil mixture into 6 [12] and shape them into lentil balls

Add the lentil balls to a baking tray (if you have room add them to the aubergine tray!) with a drizzle of olive oil

Put the tray in the oven and cook for 18-20 min or until the lentil balls are golden and crisp

4 Lentil Balls With Tomato & Aubergine Ragù

While the lentil balls are cooking, boil a kettle

Finely chop the remaining red onion

Peel and finely slice (don't chop!) the garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped red onion and cook for 5-6 min or until starting to soften

5 Lentil Balls With Tomato & Aubergine Ragù

Meanwhile, dissolve the Knorr vegetable stock cube[s] in 100ml [150ml] boiled water

Re-boil a kettle

Once the red onion has softened, add the sliced garlictomato paste, dried oregano, onion marmalade, chopped tomatoes and vegetable stock to the pan

Add a good grind of black pepper and cook for 8-10 min or until thickened

6 Lentil Balls With Tomato & Aubergine Ragù

While the sauce thickens, add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 8-10 min or until cooked with a slight bite

Once done, drain the linguine, reserving a cup of the starchy pasta water

7 Lentil Balls With Tomato & Aubergine Ragù

While the pasta is cooking, chop the basil finely, including the stalks (save some leaves for garnish!)

Once the aubergine is golden, add it to the tomato sauce with the chopped basil and gently mix – this is your tomato & aubergine ragù

Tip: Add a splash of the starchy pasta water if your sauce is looking a little dry!

8

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Serve the tomato & aubergine ragù over the drained linguine

Top with the lentil balls and garnish with the reserved basil leaves

Enjoy!

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