Categories Recipes

Lentils “Meat” Balls

I love lentils, like obsessed…. They’re so full of protein and pretty much are life saviors if, like me, you have a predominantly plant-based diet!

I love lentils, like obsessed…. They’re so full of protein and pretty much are life saviors if, like me, you have a predominantly plant-based diet.

When I made this Lentil “Meat” Balls, I served them with a simple marinara sauce, but you can serve it with a salad, brown rice or quinoa pasta.

So, so delish!

I love lentils, like obsessed…. They’re so full of protein and pretty much are life saviors if, like me, you have a predominantly plant-based diet!

Lentil “Meat” Balls

Ingredients

  • 2 cups dried lentils, rinsed and drained
  • 4 cups water
  • Salt and pepper
  • Coconut cooking spray or oil
  • ½ red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 zucchini, finely chopped
  • 1 large carrot, grated
  • 2 stalks celery, finely chopped
  • 2 Tbs. fresh parsley, chopped
  • 1 cup bread crumbs (or almond meal, garbanzo flour, etc)
  • 2 tbs. ground flax seed
  • 2 Tbs. soy sauce plus
  • 1 Tbs. balsamic vinegar
  • 1 tsp. each paprika, garlic powder, Italian seasoning
  • 2 Tbs. more of chickpea flour/almond meal plus 2 Tbs. water

Instructions

  1. Bring 4 cups of water to a boil in a large saucepan. Add the lentils and a pinch of salt and return to a boil. Lower the heat, cover and cook for about 20 minutes until the water is absorbed. Let cool and move the lentils to a large mixing bowl. Mash them with a fork, potato masher or your hands until they are completely mashed.
  2. Heat a large skillet and add the oil or cooking spray. Sauté the onions for about 4 minutes until translucent. - Add the zucchini, carrot, celery, garlic, salt and pepper. Sauté about 5 minutes until the veggies are tender.
  3. Add the hot veggies to the lentils in the bowl. The heat will help soften the lentils. Add the parsley, bread crumbs, flaxseed, soy sauce and vinegar), and spices. In a separate little bowl or cup, put 2 Tbs. of chickpea flour. Add 2 Tbs. of water and mix into a loose paste. This will act as a binder. Add the flour and water mixture to the bowl.
  4. Mix everything well. Hands work best. If the mixture seems too loose, add more chickpea flour. If it feels too dry and tight, add water or non-dairy milk.
  5. Wet your hands, scoop up about 2 Tbs. worth of the mixture (more or less depending what size you like your balls) and roll between your open hands until it is shaped like a ball. Let them rest for awhile (you can even refrigerate them) so they will hold their shape better.
  6. Bake them at 350 for 25-30 mins, always checking them to make sure everything is ok.
  7. Remove from the oven and serve however you choose (I served mine with confit tomato sauce).
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Remeber to tag me in your pictures when you make it. I love seeing your pictures and what you guys are up to in the kitchen.

Enjoy!!!

Xo, C

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