Vegetarian Lentil Hedgehogs
2 servings
60 minutes
Vegetarian hedgehogs made from lentils are a refined version of a classic dish adapted for plant-based food lovers. Their roots trace back to European cuisine, where such meatballs became popular due to their tender texture and rich flavor. Protein-rich lentils give the hedgehogs density, while aromatic rice adds softness. Carrots with spices contribute a light sweetness and spiciness, while tomato sauce enriches the dish with sweet-and-sour notes. These hedgehogs are perfect for a cozy home dinner and can be served with greens and fresh vegetables. Preparation requires attention and patience as simmering in sauce allows all flavors to unfold. The result is not just a nutritious dish but also a gastronomic delight that even those who do not follow a vegetarian diet will appreciate.
1
Soak the lentils overnight, then blend them into a smooth paste in the morning.
- Green lentils: 150 g
2
We are boiling rice.
- Rice: 0.5 glass
3
Separately, heat sunflower oil in a pan, add grated carrot, fry for 10 minutes, and add spices.
- Carrot: 2 pieces
- Spices: 1 g
4
We mix lentils, salt, rice, and half of the fried carrots.
- Green lentils: 150 g
- Salt: 0.5 teaspoon
- Rice: 0.5 glass
- Carrot: 2 pieces
5
We form small hedgehogs from the resulting mixture.
6
In the pan with the remaining second part of the carrot, add tomato paste, salt, sugar, and pour in water. Bring to a boil. Cook the sauce for 5 minutes, then reduce the heat to minimum.
- Tomato paste: 3 tablespoons
- Salt: 0.5 teaspoon
- Sugar: 1 teaspoon
- Water: 1 l
7
Now we can put our hedgehogs in the pan. The tops of the meatballs should not be covered with sauce. Cover with a lid and simmer for 10 minutes.
8
Then we open and spoon sauce over the tops of the hedgehogs. We do this carefully to avoid damaging our vegetarian hedgehogs, and simmer for another 10 minutes.
9
Again, we open and water the tops of the hedgehogs. We close the lid and simmer for the last 10 minutes. The total cooking time is 30 minutes.
