Greek Lentil Soutzoukakia

Ingredients

For the Soutzoukakia

• 200g (7oz) brown lentils (about 1 cup), soaked overnight
• 240ml (1 cup) oat flakes (rolled oats)
• 2 large carrots, coarsely grated
• 4 cloves garlic, crushed
• 1 onion, finely chopped
• 3 tsp ground cumin
• 4 sun-dried tomatoes, finely chopped (optional)
• Salt and pepper
• 120ml (½ cup) olive oil, for frying

For the Sauce

• 6 tomatoes, blended or grated (or 1.5kg / 52.9oz canned tomato sauce)
• 360ml (1½ cups) red wine
• 60ml (¼ cup) olive oil
• 2 cloves garlic, finely chopped
• 10 allspice corns, or ½ tsp ground allspice
• 1 cinnamon stick, or ¼ tsp ground cinnamon
• 4 bay leaves
• 1 tsp unprocessed sugar or other vegan sweetener
• Salt and pepper

Instructions

Make the Soutzoukakia

1. Soak the lentils overnight.
2. Put the soaked lentils and all the other ingredients for the soutzoukakia, except the olive oil, in a blender (or food processor, dividing into two batches if needed) and mix well until combined. The mixture should be relatively thick so it holds its shape — if it is too moist, add more oat flakes.
3. With slightly oiled hands, form the mixture into meatball shapes, then squeeze each lightly in your palm to get the characteristic slightly long, small-sausage shape.
4. Heat the olive oil in a pan over medium-high heat. Once hot, add the soutzoukakia and fry, turning, until cooked on all sides.
5. Transfer to a large plate lined with paper towels to absorb the excess oil.

Make the Sauce and Finish

1. In a large frying pan, combine the olive oil, allspice, and cinnamon and heat over medium heat.
2. Once hot, sauté the garlic for about a minute, being careful not to let it turn bitter.
3. Add the red wine, tomatoes, and bay leaves, and let the sauce simmer for 5 minutes.
4. Add the soutzoukakia to the sauce and lower the heat slightly. Simmer for 10 minutes — the soutzoukakia are then ready.
5. If you are not in a hurry, remove the pan from the heat and let it sit for another 5 minutes so the flavors come together.

Notes

• For easier shaping, chill the mixture in the refrigerator for half an hour to firm up before forming.
• When the soutzoukakia go into the sauce, keep the heat at a gentle simmer. Don’t let the sauce bubble too hard, or it may break down the soutzoukakia or cause them or the sauce to stick to the pan.
• For a more refined presentation, shape the soutzoukakia using the quenelle technique with two tablespoons.