Who says lentils are just for cosy winter stews? Make lentils the hero of your summer menu with these delicious recipes! 

Lentil & aubergine meatballs with pita bread 

Serves 4–6 // Prep time 20 minutes // Cooking time 20 minutes  

Ingredients  

For the meatballs

½ onion, chopped
1 clove garlic, grated
1 brinjal, chopped
1 tsp cumin
1 tsp paprika
1 tsp cinnamon
1 tsp mixed dried herbs
2 cups tinned brown lentils
½ cup breadcrumbs
Handful coriander 

For serve

4 pitas, cut into wedges
1 cup sour cream 

Method 

1. For the meatballs, heat some oil in a pot over high heat. Add the onion, garlic, brinjal and spices. Fry until well browned. Allow to cool slightly.
2. Add the brinjal mixture and all the remaining ingredients to a food processor. Pulse for 2 minutes, until well combined. Season to taste with salt and pepper.
3. Form the veggie mixture into balls. Heat some oil in a pan and fry the veggie balls over high heat until golden brown and cooked through.
4. Serve veggie balls with pitas and sour cream.

 

Recipes & Styling: Amerae Vercueil
Photography: Samantha Pinto 

 

Lentil balls with green sauce 

Ingredients  

2 Tbsp olive oil
1 onion, diced
3 cloves garlic, grated
2 cups canned brown lentils, drained
1 cup oats
1 Tbsp tomato paste
1 Tbsp soy sauce
1 tsp origanum
2 lemons, zested and juiced 

For the green sauce

1 cup flatleaf parsley
1 cup basil
1 clove garlic, chopped
2 tsp capers
½ cup olive oil 

For serving

Handful fresh basil 
Parmesan, grated 

Method 

1. For the lentil balls, heat oil in a pan and fry onions for 5 minutes, until soft. Add garlic and fry for a further 3 minutes.
2. Spoon into a food processor with the rest of the lentil-ball ingredients. Season and pulse until well combined. Shape the mixture into balls.
3. Heat oil in a non-stick pan and fry the balls for 5 minutes a side, or until lightly browned.
4. Place all green sauce ingredients in a blender. Season and blitz until smooth.
5. Serve the lentil balls with green sauce, fresh basil and Parmesan.

Quick tip: To make this recipe vegan, omit the Parmesan at the end. 

 

Recipes & Styling: Leila-Ann Mokotedi
Photography: Samantha Pinto 

 

Lentil falafel in cabbage cups with fresh salsa 

Serves 4 // Cooking time 1 hour  

Ingredients 

1 onion, finely chopped
1 garlic clove, grated
1 Tbsp fresh ginger, grated
3 Tbsp olive oil
2 tsp tomato paste
1 tsp cumin
1 tsp cardamom
2 potatoes, peeled and boiled
3 cups cooked brown lentils (±1 cup dry lentils)
Handful coriander, chopped
Handful mint, chopped
Handful basil, chopped
1 cup chickpea flour, plus extra
2 eggs
1 cup diced tomatoes
¼ large cucumber, diced
Handful coriander, chopped
4 tbsp olive oil
2 tbsp red-wine vinegar
1 cup plain yoghurt
8 cabbage leaves 

Method 

1. For the lentil falafel, heat 1 Tbsp oil in a pan and fry the onion, garlic and ginger until golden. Mix in the tomato paste and spices, then season.
2. Mash the potatoes. Mix in the lentils, chopped herbs and onion mixture. Let it cool, then mix in chickpea flour and eggs.
3. Roll into balls, then roll the balls in chickpea flour to coat.
4.  Preheat oven to 200°C.
5. Arrange lentil balls on a greased tray and brush with 2 Tbsp oil. Bake for 30 minutes, turning over halfway.
6. For the salsa, mix all the ingredients together. Leave to stand for 20 minutes.
7. To serve, dollop yoghurt into a cabbage leaf, place falafel on top and spoon over salsa. 

 

Recipe & styling: Chiara Turilli
Photography:  Samantha Pinto // HMimages.co.za 

 

Lemony lentil flatbread  

Makes 6 // Cooking time 50 minutes  

Ingredients 

For the flatbreads

1 tsp sugar
½ cup warm water
1 tsp instant dry yeast
2¼ cups flour
½ cup plain yoghurt
1 tbsp vegetable oil 

For the lentil fritters

2 cups red lentils, cooked
½ cup flour
1 tsp baking powder
1 tsp onion powder
1 tsp ground cumin
1 tsp ground coriander
2 Tbsp ginger
2 eggs
2 Tbsp milk
Vegetable oil, to deep-fry
½ cup plain yoghurt
1 beetroot, cooked and thinly sliced
¼ red cabbage, shredded
4 baby marrows, ribboned
2 lemons; 1 zested, 1 cut into wedges 

Method 

1. For the flatbreads, mix the sugar, water and yeast. Cover set aside for 10 minutes.
2. Add flour to a large bowl. Make a well in the centre. Add yeast mixture, yoghurt and oil.
3. Incorporate the flour into the wet ingredients to form a dough.
4. Knead until smooth. Transfer to an oiled bowl, cover and proof (set aside to rise) for 20 minutes.
5. Portion into 6 balls. Roll each into a flatbread.
6. Heat some oil in a pan over medium and fry each flatbread, flipping often until golden.
7. For the lentil fritters, mix together all the ingredients, excluding the oil. Season.
8. Heat the oil in a pot. Drop in tablespoonfuls of batter and deep-fry until golden. Set aside.
9. To assemble, top flatbreads with yoghurt, fritters and the other toppings. Season with salt, pepper and fresh lemon.

 

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto/HMimages.co.za 

 

Steak and lentil salad 

Serves 2 // Cooking time 30 minutes 

Ingredients 

1 red onion, cut into wedges
1½ Tbsp olive oil
300g steak, cut into strips
Salt and milled black pepper
1 apple, cored and cubed
1 cup brown lentils, cooked 

Method 

1. Preheat oven to 200°C.
2. Drizzle the onion with 1 Tbsp olive oil and roast for 15–20 minutes, until soft and slightly caramelised.
3. Heat the remaining oil over high heat, season the steak and fry to your liking.
4. Toss all the salad ingredients together and season to taste.

Recipe & styling: Chiara Turilli & Amerae Vercueil
Photography: Samantha Pinto 

Also read: 4 Underrated Ways With Chickpeas