Ingredients:

For the lentil balls:
• 250 grams red lentils
• 425 millilitres water
• 1 green chilli pepper, seeded and finely chopped
• 4 spring onions, chopped
• 1 clove garlic, minced
• 1 tbs. salt
• 1 dash Tabasco
• 4 tbs. pineapple juice from can
• 1/4 cup bread crumbs

For the sauce:
• 3 tbs. vinegar
• 2 tbs. sugar
• 2 tbs. tomato paste
• 1 tbs. corn starch
• 1/2 tsp. salt
• 1 can pineapple chunks
• 2 dashes Tabasco
• 1 red bell pepper, deseeded and cut into thin strips
• 6 tbs. water

Directions:
For the Lentil Balls:
In a large pot, saute the spring onions and garlic.
Add the lentils, green chilli pepper, salt, and water and cook until the lentils are soft.
Let the mixture cool a bit and then mash using a fork, potato masher or kitchen machine.
Add the pineapple juice and the bread crumbs and mix all well to form a sticky mass.
Using a tablespoon select enough of the mass to form a nice size ball and fry the balls in the oil.

For the Sauce:
Using a bit of oil, saute the red peppers, add the water and tomato paste and mix well.
In a small bowl mix the pineapple juice with the sugar vinegar and corn starch and when well mixed add to the tomato/paprika mixture in the pan. Place the pan on a low simmer.
Add the pineapple chunks and stir until the mixture thickens.
Add the fried lentil balls.

In a pot, cook either rice or noodles. Serve the lentil ball mixture over the rice or noodles.