Related Recipes
Log in!
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Already have an account?
A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
What's a moiID identifier?
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the help centerImportant
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Veggie Balls
2014-04-23
https://www.metro.ca/userfiles/image/recipes/legumi-boulettes-10047.jpg
PT20M
PT50M
PT1H10M
In a saucepot, combine the lentils and the water. Cook over medium-low heat about 25 minutes or until the lentils are tender and the liquid is all evaporated. Let them cool on a plate (you should have 2 cups in total).In a skillet, heat 2 Tbsp. (30 mL) of olive oil over medium heat.Add the diced eggplant and zucchini. Cook for about 6 minutes, stirring once in a while.Add the chopped garlic and continue cooking for 4 minutes or until the vegetables are nicely golden brown. Season, add the herbes de Provence and remove from the heat. Let it cool slightly.Preheat the oven at 400°F.Transfer the lentils in the bowl of a food processor and add the tomato paste as well as the Dijon mustard.Puree until all the ingrédients are well combined. Remove from the food processor, transfer to a large bowl and add cooled vegetables. Reserve.Whisk the egg and the goat’s cheese in a bowl. Add the parsley and transfer to the bowl with the lentils.Add the breadcrumbs and the almond powder. Mix well and check seasonning.Brush a baking sheet with the leftover olive oil, making sure to keep a very small amount to oil your hands.Form small «meatballs», about 1 ½ inch wide by pressing the mixture in the palm of your hands. Place the «meatballs» on the baking sheet and repeat with all the mixture (if needed, oil your hands as you form the balls).Bake in the oven for 10 minutes, turn the «meatballs» around on the sheet and continue cooking another 4 or 5 minutes.Remove from the oven and serve with a tomate sauce or even a fresh pesto.
30
Metro
4
2
5
4
1 cup (250 mL) dry red lentils, rinced
2 1/2 cup (375 mL) water
1/4 cup (65 mL) extra virgin olive oil
1 1/4 cup (315 mL) eggplant, washed and cut in very small dices (smallest possible)
1 cup (250 mL) zucchini, washed and cut in very small dices (smallest possible)
2 cloves of garlic, peeled and chopped finely
Salt and fresh ground pepper to taste
1 tsp. (5 mL) Herbes de Provence
2 Tbsp. (30 mL) tomato paste
2 tsp. (10 mL) Dijon mustard
1 eggs
1/4 cup (65 mL) fresh goat cheese
2 Tbsp. (30 mL) fresh parsley, chopped
1 cup (250 mL) breadcrumbs
1/4 cup (65 mL) almond powder
Veggie Balls
30
meatballs
0:20
Preparation
0:50
COOKING
1:10
TOTAL TIME
Ingredients
-
1 cup
(250 mL)dry red lentils, rinced
-
2 1/2 cup
(375 mL)water
-
1/4 cup
(65 mL)extra virgin olive oil
-
1 1/4 cup
(315 mL)eggplant, washed and cut in very small dices (smallest possible)
-
1 cup
(250 mL)zucchini, washed and cut in very small dices (smallest possible)
-
2
cloves of garlic, peeled and chopped finely
-
Salt and fresh ground pepper to taste
-
1 tsp.
(5 mL)Herbes de Provence
-
2 Tbsp.
(30 mL)tomato paste
-
2 tsp.
(10 mL)Dijon mustard
-
1
eggs
-
1/4 cup
(65 mL)fresh goat cheese
-
2 Tbsp.
(30 mL)fresh parsley, chopped
-
1 cup
(250 mL)breadcrumbs
-
1/4 cup
(65 mL)almond powder
Preparation
In a saucepot, combine the lentils and the water. Cook over medium-low heat about 25 minutes or until the lentils are tender and the liquid is all evaporated. Let them cool on a plate (you should have 2 cups in total).
In a skillet, heat 2 Tbsp. (30 mL) of olive oil over medium heat.
Add the diced eggplant and zucchini. Cook for about 6 minutes, stirring once in a while.
Add the chopped garlic and continue cooking for 4 minutes or until the vegetables are nicely golden brown. Season, add the herbes de Provence and remove from the heat. Let it cool slightly.
Preheat the oven at 400°F.
Transfer the lentils in the bowl of a food processor and add the tomato paste as well as the Dijon mustard.
Puree until all the ingrédients are well combined. Remove from the food processor, transfer to a large bowl and add cooled vegetables. Reserve.
Whisk the egg and the goat’s cheese in a bowl. Add the parsley and transfer to the bowl with the lentils.
Add the breadcrumbs and the almond powder. Mix well and check seasonning.
Brush a baking sheet with the leftover olive oil, making sure to keep a very small amount to oil your hands.
Form small «meatballs», about 1 ½ inch wide by pressing the mixture in the palm of your hands. Place the «meatballs» on the baking sheet and repeat with all the mixture (if needed, oil your hands as you form the balls).
Bake in the oven for 10 minutes, turn the «meatballs» around on the sheet and continue cooking another 4 or 5 minutes.
Remove from the oven and serve with a tomate sauce or even a fresh pesto.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
