Indulge your palate with a delicious dish. Lentil balls in caper sauce and served with a grainy basmati wholemeal rice. A perfectly matched main course. You’ll love this delicate combination of hearty lentil balls and an aromatic caper sauce. Capers are small, green or brownish berries that come from the caper plant. In many Mediterranean recipes, such as caper sauce, capers add a unique flavor note and a pleasant acidity to dishes, making them an essential ingredient in Mediterranean cuisine.
Lentil balls in caper sauce
I absolutely love the lentil balls in caper sauce. This tastes just really good and again completely different from what you usually eat. A great meal, which is also perfect for holidays. This also fit many of my terrific potato products.
Lentil balls in caper sauce
Ingredients
For the lentil balls
- 200 g millet
- 250 g red or yellow lentils
- 1 shallot
- 2 tbsp frozen or fresh peas
- 1 half a leek
- 1 bunch fresh parsley
- 1 – 2 tbsp red beet powder
- 1 tbsp mustard
- 3 – 4 tbsp potato flour
- 0,5 tsp cumin
- 1 pinch of garlic powder
- 1 pinch of onion powder
- salt and pepper to taste
- water for boiling
For the caper sauce
- 500 ml water
- 1 pinch of salt
- 1 shallot
- 1 – 2 tsp tarragon fresh or dried
- 30 – 50 g capers (pickled in jar)
- 3 – 4 tsp mustard
- 2 – 3 tbsp flour type 630
Instructions
- Boil millet with 3 times the amount of water for 15 minutes and then let it steep for another 5 minutes.Also prepare the lentils with 3 times the amount of water.
- Chop the leek and add to the lentils with the peas and the finely chopped shallot. Let the whole simmer for 12 minutes.
- After cooking, strain away the remaining water. Mix the mixture with the millet.
- Add spices, red beet powder, parsley and the rest of the ingredients to the mixture and knead everything. If the mixture is too liquid, add more potato flour.
- In the meantime, bring the water to a boil in a large pot for the lentil balls. Simmer the rice also with 3 times the amount of water for 20 minutes.
- From the lentil mixture always cut small balls and round. Put them into the boiling liquid. Turn down the temperature and let them simmer for about 10 – 15 minutes until they float to the top.
- For the caper sauce, simmer the water with salt, shallot and tarragon for 5 minutes. Then stir in the mustard and add the sieved capers. Bind the sauce with flour and season with salt. Depending on the taste and thickness of the sauce, use more or less flour.
- To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
- When the balls are ready, remove them from the water with a sieve and place them in the sauce. Then carefully stir in.
Tips
Always let the lentil balls steep extra in water, otherwise they will fall apart in the caper sauce.
If you like, you can add a squeeze of lemon juice to the caper sauce.
The balls can also be served with mashed potatoes or boiled potatoes.
The balls can also be eaten without caper sauce with other vegetables or other sauces.
Interesting to know
Lentils or beans are part of the daily meal.
