2. Add veggie balls to pan. Cook for 3-4 minutes until browned. Pour in lentils, tomato sugo and 2 cups of water. Cover and simmer for 10-15 minutes until lentils are tender. Add more water if needed.
3. Heat frypan over medium-high heat. Trim and halve green beans and broccolini. Add to pan along with 1 tbsp oil. Season with salt and pepper. Cook for 3-4 minutes until just tender. Set aside.
4. Place lupin, sultanas, crumbled stock cube and 1.5L boiled water in a saucepan. Bring to the boil and cook for 3 minutes. Strain, squeeze out excess water using a sieve (see notes). Fluff with a fork. Toss through thyme leaves and 1/2 tbsp olive oil.
5. Divide lupin evenly among plates. Top with veggie balls and serve with side of greens.
The more water you squeeze out of the lupin, the fluffier it will be. Use the back of a wooden spoon to press it down in the sieve.
Use a good quality stock which is important for flavouring the lupin. Season to taste at the end.
Moroccan spice mix 1 packet (30g)
Veggie balls 1 packet (400g)
red lentils 1 packet (100g)
Tomato sugo 1 jar (350g)
Green beans 1/2 punnet (125g)
Broccolini 1 bunch
Lupin flakes 2 cups (240g)
Sultanas 1 packet (40g)
Thyme 1/3 packet
From your pantry:
oil (for cooking+ olive), salt, pepper, stock cube (of choice)