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.

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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 2 1/2 cups of 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 1/3 cup of 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