Plant-based LENTIL Balls!


Who doesn't love a good meatball?! I know I sure did growing up and I later became obsessed with these plant based "meat balls" from my local healthy restaurant.


I was determined to re-create something similar in my own kitchen and HERE IT IS!


These balls are packed with plant-based protein, omega's, alkalizing parsley, calcium in the tahini and lots of fiber which is essential for good poops, digestive health and elimination of toxins.



Recipe

(Free of gluten, dairy, eggs, grains, refined sugar)

Makes 10 portions - 1 portion = 3 balls


Ingredients

1 cup Dry Green Lentils (rinsed)

2 1/2 cups Water

1 tsp Extra Virgin Olive Oil

1 Yellow Onion (chopped)

2 tbsps Ground Flax Seed

1/3 cup Water

1/2 cup Parsley

3 cloves Garlic

3 tbsp Tahini (I used the Kevala brand)

1 cup Hemp Seeds

1/3 cup Almonds (raw & unsalted)

1/3 cup Sunflower Seeds (raw & unsalted)

1 tbsp Tamari (or Coconut Aminos to make it soy-free)

1 1/2 tsps Sea Salt


Step 1 - Add lentils and water to a medium-sized saucepan or pot. Bring to a boil. Lower the heat to a simmer and cook for 20 minutes, or until softened and cooked through. Drain any excess liquid and set aside.


Step 2 - Heat the oil in a small skillet over medium heat. Once hot, add the onion and cook for 5 minutes or until softened and slightly browned. Remove from heat and set aside.


Step 3 - In a small bowl, add the ground flax seeds and water and let sit for a few minutes to thicken.


Step 4 - Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper (preferably non-bleached).


Step 5 - In a food processor, add the lentils, onion, flax mixture, parsley, garlic, tahini, hemp seeds, sunflower seeds, almonds, tamari and salt. Pulse until combined and the dough starts to hold together.


Step 6 - Take a HEAPING tablespoon and roll into balls using damp hands (it will be a bit sticky). Place on the baking sheet. Bake for 20-25 minutes, flipping halfway through. Enjoy!


You can serve this with a side of veggies, on top of a lentil, chickpea or brown rice pasta. OR enjoy them on top of a delicious big salad - I love using a base of spinach & arugula, cherry tomatoes, cucumbers and my favorite tahini dressing - recipe can be found in my Recipe highlights on Instagram @annsirenkonutrition





I'd love to see your delicious creations - please tag me on Instagram @annsirenkonutrition

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