{"frontMatter":{"categories":["Main"],"cook_time":"30 minutes","date":"2026-06-27T09:00:00-04:00","description":"Greek vegan 'little sausages' of blended brown lentils, oats, carrot, and cumin, fried and then simmered in a spiced red-wine tomato sauce.","draft":false,"iscjklanguage":false,"lastmod":"2026-06-27T09:00:00-04:00","methods":["Stove-Top"],"prep_time":"30 minutes","publishdate":"2026-06-27T09:00:00-04:00","servings":4,"tags":["Lentils","Greek","Vegan"],"themes":["Vegan"],"title":"Greek Lentil Soutzoukakia","total_time":"9 hours","weight":10},"raw":"\n## Ingredients\n\n### For the Soutzoukakia\n\n- 200g (7oz) brown lentils (about 1 cup), soaked overnight\n- 240ml (1 cup) oat flakes (rolled oats)\n- 2 large carrots, coarsely grated\n- 4 cloves garlic, crushed\n- 1 onion, finely chopped\n- 3 tsp ground cumin\n- 4 sun-dried tomatoes, finely chopped (optional)\n- Salt and pepper\n- 120ml (½ cup) olive oil, for frying\n\n### For the Sauce\n\n- 6 tomatoes, blended or grated (or 1.5kg / 52.9oz canned tomato sauce)\n- 360ml (1½ cups) red wine\n- 60ml (¼ cup) olive oil\n- 2 cloves garlic, finely chopped\n- 10 allspice corns, or ½ tsp ground allspice\n- 1 cinnamon stick, or ¼ tsp ground cinnamon\n- 4 bay leaves\n- 1 tsp unprocessed sugar or other vegan sweetener\n- Salt and pepper\n\n## Instructions\n\n### Make the Soutzoukakia\n\n1. Soak the lentils overnight.\n2. 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.\n3. 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.\n4. Heat the olive oil in a pan over medium-high heat. Once hot, add the soutzoukakia and fry, turning, until cooked on all sides.\n5. Transfer to a large plate lined with paper towels to absorb the excess oil.\n\n### Make the Sauce and Finish\n\n1. In a large frying pan, combine the olive oil, allspice, and cinnamon and heat over medium heat.\n2. Once hot, sauté the garlic for about a minute, being careful not to let it turn bitter.\n3. Add the red wine, tomatoes, and bay leaves, and let the sauce simmer for 5 minutes.\n4. Add the soutzoukakia to the sauce and lower the heat slightly. Simmer for 10 minutes — the soutzoukakia are then ready.\n5. 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.\n\n## Notes\n\n- For easier shaping, chill the mixture in the refrigerator for half an hour to firm up before forming.\n- 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.\n- For a more refined presentation, shape the soutzoukakia using the quenelle technique with two tablespoons.\n","title":"Greek Lentil Soutzoukakia","url":"https://notes.improvisedscience.org/recipes/greek-lentil-soutzoukakia/"}