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.

RECIPE NOTES

The lentil balls can be made ahead of time and frozen for later use!

SUPER CRUNCHY ALMOND NUT BALLS

SERVES 10 BALLS

3/4 cup (85g) slivered almonds

5 1/2 oz. (150 g) firm vegan nougat

1 oz. (30 g) hazelnut brittle

2 3/4 oz. (80 g) vegan dark chocolate

1/2 tbsp. coconut oil

NUTRITIONAL VALUES

Calories: 149kcal
Fat: 7.3g (2g S.Fat)
Carbs: 18.9g
Protein: 3.9g
Sugar: 9.7g
Sodium: 33mg

METHOD

In a dry pan, toast the almonds until golden brown. Simultaneously, warm the nougat in a heatproof bowl over a saucepan of simmering water. In a small bowl, finely crumble the toasted almonds and combine with the crumbled brittle. Work them into the nougat until evenly distributed, then chill for 20 minutes.

Form the nougat mixture into 10 balls as soon as it is firm but still malleable. Allow the balls to chill for another 20 minutes to firm up. In a heatproof bowl set over a saucepan of simmering water, melt the dark chocolate with the oil. Dip each ball into the chocolate with a fork, then place on a cooling rack. Put them in the fridge right away and keep them there until you're ready to eat or pack them.