“Take My Breath Away” chili with heroic lentil balls


In true heroic fashion, bright teammates such as cherry tomatoes, avocado, and corn, as well as aromatic garlic and chili, ignite real superpowers in the balls.


  • 200 g Red lenses
  • 80 g Walnut kernels
  • 4th Shallots
  • 4th Garlic cloves
  • 7 tbsp oil
  • 1 tbsp Flour
  • 2 tbsp Tomato paste
  • Salt, chili flakes, ground cumin, sugar, sweet peppers
  • 1 pack (400 g each) vacuumed corn on the cob
  • 250 g Cherry tomatoes
  • 1/2 pot coriander
  • 1 avocado
  • 2 can (s) (425 ml each) chunky tomatoes
  • 2 tbsp Red wine vinegar


  1. Rinse the lentils in the sieve and bring to a boil in 1 liter of water. Cook over medium heat for about 12 minutes until soft. Drain well.
  2. Chop nuts. Peel and finely dice shallots and garlic. Heat 1 tbsp oil in the lentil pot. Sauté the garlic and shallots in it, remove. Mix the lentils, nuts, half of the shallot mix, flour, and tomato paste well. Season with 2 teaspoons of salt, 1⁄2 teaspoon of chili, 1⁄4 teaspoon of cumin. Approx. Shape it into 16 balls, chill for about 20 minutes.
  3. In the meantime, cut the corn kernels from the cob. Wash the cherry tomatoes and coriander. Halve the avocado, remove the pulp and cut into small pieces.
  4. Approx. Heat 6 tablespoons of oil in a saucepan. Fry the balls in it in two portions, remove. Bring the chunky tomatoes, the rest of the shallot mix, and vinegar to the boil. Season to taste with salt, 1 teaspoon chili, 1 tablespoon sugar, and paprika. Possibly puree the sauce. Heat the tomatoes, corn, and balls in the sauce. Serve with coriander and avocado.

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