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!
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake them at 350 for 25-30 mins, always checking them to make sure everything is ok.
- Remove from the oven and serve however you choose (I served mine with confit tomato sauce).
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.