1 medium sized red onion, finely chopped
2 carrots, chopped into small pieces (pre-steam until a little soft)
1-2 Tbsp tomato paste
1 14 oz tin pre-cooked cannellini beans
1 14 oz tin pre-cooked lentils
chopped celery and flat leaf parsley – around ¼ cup in total.
For Liquidizing (blend in your food processor or liquidizer) :
4 to 5 tomatoes
½ red bell pepper
2 Tbsp olive oil
himalayan salt (available in the US from here, or UK from here)
smoked salt (available in the US from here, or UK from here)
¼ tsp turmeric (available in the US from here, or UK from here)
1 Tbsp apple cider vinegar (available in the US from here, or UK from here)
1 tsp maple syrup (available in the US from here, or UK from here), or agave syrup (available in the US from here, or UK from here)
¼ tsp cumin powder (available in the US from here, or UK from here)
¼ tsp curry powder
optional – serve with garlic/spicy olives
- First pre-steam your carrots and pre-heat your oven to 350ºF (180ºC).
- Fry your onions in a casserole, then add your pre-steamed carrots, and stir in your tomato paste.
- Meanwhile liquidize the ingredients in the ‘liquidize list’ above, then, once the onions have become transparent, pour the liquidized ingredients onto the onions in the saucepan together with the pre-cooked beans and lentils, and stir. Leave to cook for 5 minutes or so.
- Now add ¾ cup of water, taste the mixture for salt, then allow to simmer for around 20 minutes. Add the celery and parsley, and place in your preheated oven for half an hour, or until the carrots are totally soft. The consistency should be thick and rich. Serve with my Walnut & Garlic Balls (below) and some hot bread !
Walnut & Garlic Balls
4 garlic cloves roughly chopped
1 cup walnuts
¼ cup smoked almonds
1 medium sized onion, roughly chopped
1 slice of wholewheat bread (not fresh)
1 tsp food thickener of your choice
½ tsp cumin powder
1/8 tsp asafoetida (optional)
zest of 1 lemon or lime
salt to taste
lemon wedges for serving
- Place the onions and garlic in the food processor and whizz, then add the bread and whizz again.
- Now add the remaining ingredients until thick stickyish crumbs are formed.
- Remove mix from processor and shape them into balls. Shallow fry them in a little olive oil. Remove when golden, and serve with the stew. Enjoy !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
Hi – this looks amazing but is there something else in the dish? green olives? I can’t quite tell from the pic! 🙂
Looks so delicious! Especially excited to try out the walnut balls.
Hola, thank you for this recipe. It looks delicious and easy to make. However, can I substitute the salts listed for regular table salt? Also can I use regular raw almonds and walnuts, or will they really alter the taste? Thank you and keep them coming please!
When do I add the lentil and beans?
Pauline Hi again, have included when to add them, so all should be fine now. Do enjoy it and let me know how it all goes as and when. Best wishes your way in the meantime ! 🙂
Maria Hi there and welcome here. Sure thing, you can add normal salt if you wish. Regarding the nuts for the balls you can add them raw if you wish, the taste will be a little different. It’s up to you if you wish to slightly toast your raw almonds, if not, it should still taste good but slightly less flavourful – as is the case with say raw peanuts versus roasted. Let me know how it all goes and enjoy ! 🙂
Lily Hi there and thanks for dropping by here. Let me know how it goes as and when you have tried this ! Enjoy and best your way in the meantime. 🙂
Clare Hi there. Yes I have listed chilli olives as an option you can use if you wish – If so, just place a few around the dish before serving ! Enjoy and let me know how it goes as and when. Best your way in the meantime ! 🙂
Can’t wait to make – you are the best! Thanks Miriam 🙂
Hi, This is cooking in my oven as I type!!! I couldn’t source smoked salt or smoked almonds, so I omitted the salt from the stew (added extra himalayan) and added a pinch of paprika to the walnut balls. My kitchen smells divine at the moment!
Thank you Miriam for your inspiration!!!. This meal was amazing!! I manage to make enough to fill a 3L casserole dish, and my partner and I ate the lot in one sitting!!! My stomach loves me but my hips dont!!!!.
Anthony Hi there, I just realized that I forgot to include tomato puree in the dish so please add it in next time. So glad you and your partner enjoyed it, that’s awesome ! 🙂
Sounds absolutely perfect Anthony ! 🙂
Tess Hi there and thanks so much for that. I do however look forward to your feedback on it as and when you have made and tasted this ! Best your way in the meanitme ! 🙂
This looks amazing, cannot wait to try it
It would be very helpful to have nutritional values.
Hi Miriam! Looks lovely!! How many can this recipe serve?
Hi Cyn, I don’t have this facility I’m afraid 🙁 . Hope you enjoy the recipes ! 🙂
This looks absolutely delicious and belly warming.
Made this last night, and it was totally fabulous. Thank you.
That’s great to know Catherine, so glad you enjoyed it ! 🙂
Kristen Hi there ! That’s a great way of putting it Kristen and hope you enjoy it ! 🙂
I made this first thing this morning, it is delicious! I left the asafoetida out because I couldn;t find it anywhere. Don’t think it is necessary. The garlic walnut balls are amazing. I was going to have it for dinner, but couldn’t wait and had it for lunch. Going to make it again real soon. Thank you
Hi there Victoria, am so glad you made and enjoyed it, as I am sure you will again soon from what you have said ! Best wishes your way ! 🙂
What should I use as a food thickener? I don’t know what asafetida is..
Hi Lisa, as a food thickener you would use cornstarch. But asafeitida is a spice, you can use garlic or onion powder instead ! 🙂
Looks delicious! Will have it tonight! 🙂
This looks lovely!!! In your recipe you mention adding the carrots twice – i’m confused, do i add them to the onions, or do i add them 5 minutes after the beans? Thanks!
Hi Miriam, it looks awesome and I am wondering what do you mean by “liquidize”? Do you mean reduce the sauce or blend in a blender? Thanks.
What would a thickener of my choice be?
Can you please tell me what type of lentils are you using in this dish? Thank you. xx
Jana Hi. You may use any lentils of your choice. I used a pre-cooked brown lentils from a tin. Hope you make and enjoy this and let me know how it goes ! 🙂
Welome Kelly ! 🙂
Cornstarch is a good thickener Kelly. 🙂
Cindy Hi there – blend in a blender ! Hope you enjoy this dish and let me know how it goes ! 🙂
Nelie Hi there, the carrots are steamed and I have now adjusted the recipe to make it clear ! 🙂
Let me know how it goes dear Netty ! 🙂
Miriam I love this but no matter how hard I try my walnut balls crumble and flake when I am shallow frying them. What am I doing wrong?
Catherine Hi, OK, whist these particular balls are not designed to be hard, they are supposed to be soft-ish but hold their own. A couple of factors, add more bread and dampen the bread so that it releases it’s glutinous qualities and the second thing you probably need is to purchase a packet of wheat gluten and use 1 heaped teaspoon in the mixture as your thickener. Should do the trick for next time. Also when you process the balls remove around 3/4 of the mixture into your bowl and add a teaspoon of water and process until it forms a thick paste, then add it to the rest of the ball filling – this will help pretty much glue things together for you ! 🙂
Thanks an excuse to try again!
Made this for the first time for lunch and I think it will become a staple in our meals. It’s delicious! And the walnut balls are yummy! Thank you 🙂
Lauri Hi there, so glad you made and enjoyed them ! They really are a treat and a great staple as you said. 🙂
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I am interested in knowing how many servings that this recipe makes.
Hi there Eloise, this recipe will yield around 3 portions, but it depends on portion size, one’s appetite – it can be good for 2 large portions or more smaller ones. Hope this helps a little and that you enjoy it ! 🙂
This is yummy. I wasn’t sure at first why it would need cooking in the oven after cooking on the stove but it made the flavours all the more richer. I had it served with hot baked bread. I also left out the lentils and used 500g of passata instead of fresh tomatoes. Thank you once again Miriam for adding more variety to my vegan diet. I’m loving experimenting since I found your site!
Silver Hi, you are doing very well in your kitchen. So glad you enjoyed this and look forward to your future comments and feedback on my blog – carry on having fun and experiment to your heart’s content ! 🙂
Hi Miriam, I love lentils so will have to try this. Can molasses be used instead of maple syrup? I’m not a fan of maple syrup.
Hi there Susan and thanks for dropping by here. I have to say that my second sweetener choice would be agave syrup, but molasses may well be fine. Cheers and enjoy ! 🙂
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Hi, nice what you show here. But I am confused: The “himalayan salt” is for external use only, as is mentioned on the UK link you provide.
Can you please clarify?
Robert Hi, it’s possible that the listing changed so ignore it for the moment. If you can’t get hold of himalayan salt for culinary use, just use ordinary sea salt. Hope this helps and enjoy the recipe. Cheers !
This looks delicious I think I’m going to cook this tonight!
Hi Emma and hope you enjoy it too ! 🙂
Hello – are the walnuts in the walnut balls supposed to be raw or toasted?
Hi Monica – they’re supposed to go in raw – hope you enjoy the dish ! 🙂
WOW! Just made it and … SUPERBLY DELISH!!!!!!
I didn’t fry the garlic walnut balls, though. I baked them, instead.
This recipe is already printed out so I can cook it again and again.
That sounds great Patricia – hope you enjoy many more recipes from my blog ! 🙂