Chinese lentil balls

Ingredients for 1 servings:

• 250 ml Lentils, red
• 125 ml couscous (wholemeal couscous)
• 1 m.-sized onion(s)
• 1 lemon(s), untreated, juice and zest
• 3 spring onions, finely chopped
• 2 tbsp soy sauce
• 1 tsp five-spice powder
• Oil (sesame oil)
• olive oil
• Salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the lentils thoroughly and bring to a boil with 2.5 cups of water. Skim off any foam that initially forms. Simmer over low heat for 20-25 minutes, until the lentils are very soft. Place the couscous in a large bowl and add the lentil mixture. Mix well and let stand for at least 30 minutes (so the couscous can absorb the liquid). Meanwhile, finely chop the onions and sauté them in a little olive oil. Do not let them brown. After 30 minutes, add the onions to the lentil-couscous mixture and stir well. Finely chop the spring onions (if necessary, in a food processor) and mix them into the lentils. Season with soy sauce, five-spice, and a little sesame oil. Season to taste with salt and lemon juice, and stir in a little grated lemon zest. Form into plum-sized balls and place them on a baking sheet lined with parchment paper (they can be placed close together). Let it “dry” for 10-15 minutes at 180°C. Caution: The balls won’t brown during this process; they should only firm up, making them easier to handle and transport. Once cooled, store in the refrigerator. This quantity makes about 30 balls. The lentil balls also taste great cold, for example, as a snack. They’re delicious served warm with vegetables and various sauces, and they’re perfect for an Asian buffet.