Lentil ‘meatballs’ with tomato & chilli

Heat 2 tbsp olive oil in a large sauté pan or shallow casserole dish over a medium heat. Fry the onion and a pinch of salt for 5 minutes until starting to soften, then add the garlic and cook for 5 minutes more until lightly golden.

Tip 1/2 the onion and garlic mixture into a small food processor along with the lentils, paprika, parsley and tomato purée. Season and pulse to a coarse consistency (it shouldn’t be too smooth). Meanwhile, put the canned tomatoes and chilli flakes in the pan with the remaining onion and garlic, and simmer gently for 10 minutes (add a splash of water if it starts to look dry).

Heat the remaining 2 tbsp oil in a large frying pan over a medium-high heat. Roll the lentil mixture into 12 balls and fry for 5-6 minutes until golden all over, then transfer to the pan with the tomato sauce and heat everything through together. Serve with couscous, if liked, with extra parsley leaves scattered over.