Lentil No-MeatBalls


Prep Time

15 minutes

Prep Notes

This recipe uses cooked brown/green lentils.

If you do not have all the spices listed, no big deal, just leave 'em out!

Cooking Time

20 minutes

Yields

about 36 1-inch balls

Ingredients

1 carrot, rough chopped

1 stalk celery, rough chopped

1 small beet, rough chopped

1/2 red bell pepper, rough chopped

1/2 cup walnuts

small handful of parsley

2 cloves garlic

1/4 cup onion

3 cups cooked lentils

1/4 cup nutritional yeast

1 tablespoon balsamic vinegar

1 teaspoon mustard

1 teaspoon each: dried thyme, coriander, paprika

1/2 teaspoon each: red pepper flakes (optional), nutmeg, cinnamon

salt and pepper

1/4 cup garbanzo bean flour or ground flax


Directions

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

2. Place the first 8 ingredients (through the onion) in a food processor and pulse until very finely chopped. Put into a large bowl.

3. Then pulse the lentils in the food processor (no need to clean in between) and pulse, leaving a little texture. Add to the bowl with the veggies.

4. Add the remaining ingredients to the bowl and stir well.

5. With your hands, roll into one-inch balls and place on the parchment lined baking sheet.

6. Bake for about 20 minutes until lightly browned and a little firm.

Notes

Serve with your favorite marinara or BBQ sauce or add a big salad.

Vegan.

Gluten-free.

Grain free.

To make nut-free, use pumpkin or sunflower seeds instead of walnuts

Credit

adapted from Beet ball recipe from Sasha Raj