LENTIL BALLS WITH ZESTY RICE
SERVES 4 PORTIONS
FOR THE LENTIL BALLS
2 cans (30 oz., or 850 g) black or brown lentils, drained and rinsed
1 cup (100 g) walnut halves
3 tbsp. (5 g) chopped dried mushrooms
1 1/2 tbsp. (25 g) tomato paste
3 tbsp. (5 g) fresh parsley
3/4 tsp. salt
1/2 tsp. black pepper
1/2 cup (80 g) gluten-free breadcrumbs
FOR THE ZESTY RICE
2 2/3 cups (635 ml) water
1 1/3 cups (255 g) basmati rice
2 tbsp. (30 ml) lemon juice
1 1/2 tbsp. (5 g) minced fresh parsley
2 tsp. (4 g) lemon zest
1/8 tsp. salt, or to taste
FOR THE ASSEMBLY
2 cups (100 g) chopped lettuce
1 cup (130 g) halved cherry tomatoes
1/4 cup (35 g) slivered red onion
4 lemon wedges
NUTRITIONAL VALUES
Calories: 697kcal
Fat: 20.6g (1.5g S.Fat)
Carbs: 100.5g
Protein: 29.9g
Sugar: 7.3g
Sodium: 1274mg
METHOD
TO MAKE THE LENTIL BALLS
Preheat the oven to 375oF (190oC, or gas mark 5), and line a baking sheet with parchment paper or a silicone baking mat.
In a food processor fitted with an S-blade, combine the lentils, walnuts, dried mushrooms, tomato paste, parsley, salt, and pepper. Pulse the mixture until it is broken up into smaller pieces but not a paste. Fold the breadcrumbs into the lentil mixture until evenly distributed.
Form twenty (2 tbsp) lentil balls (30 g) with your hands and place them on a baking sheet. Bake for 10 minutes, then flip them over and continue to bake for another 10 minutes. Allow them to cool for 7 to 10 minutes on a rack before removing.
TO MAKE THE ZESTY RICE
Bring the water and rice to a boil in a pot over medium heat. Adjust the heat to medium-low and cover with a lid. Cook, stirring occasionally, for 20 minutes, or until the rice is tender. Stir in the lemon juice, parsley, lemon zest, and salt until well combined. If desired, season with additional salt.
TO ASSEMBLE
In a mixing bowl, combine the lettuce, tomatoes, and red onions, then divide among four plates or containers. Then, divide the rice and lentil balls among the plates. Serve garnished with a lemon wedge.
In a food processor fitted with an S-blade, combine the lentils, walnuts, dried mushrooms, tomato paste, parsley, salt, and pepper. Pulse the mixture until it is broken up into smaller pieces but not a paste. Fold the breadcrumbs into the lentil mixture until evenly distributed.
Form twenty (2 tbsp) lentil balls (30 g) with your hands and place them on a baking sheet. Bake for 10 minutes, then flip them over and continue to bake for another 10 minutes. Allow them to cool for 7 to 10 minutes on a rack before removing.
RECIPE NOTES
The lentil balls can be made ahead of time and frozen for later use!
