Lentil Balls Recipe

I love this recipe because it’s insanely satisfying to create something so delicious and nutritious that’s also easy on the wallet. Plus, the combination of spices and fresh ingredients makes every bite an irresistible burst of flavor that’s perfect for sharing or meal prepping!

I love making wholesome and delectable meals, and my lentil balls fit that bill perfectly. Full of protein-laden lentils and vibrant spices such as cumin and coriander, these balls are redolent with a touch of smoked paprika.

Sweet grated carrot nearly mirrors the texture of the earthy lentils, providing a touch of (nutritionally dense and gorgeous) sweetness that plays off the hearty balls. Breadcrumbs lend substance to the mixture, while fresh parsley brightens it all up.

Ingredients

Lentils:
Rich in protein and fiber, an excellent plant-based staple.

Onion:
When cooked, adds a natural sweetness and a savory depth.

Garlic:
Enhances taste with potent, fragrant qualities; good for your ticker.

Carrot:
Delivers delicately sweet flavor and a power dose of vitamin A.

Olive Oil:
Fats that are healthy, that boost taste, that help the heart.

Ingredient Quantities

• 1 cup dried green or brown lentils
• 2 1/2 cups water
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup breadcrumbs
• 1/4 cup chopped fresh parsley
• 2 tablespoons tomato paste
• 1 egg, lightly beaten
• 1 tablespoon soy sauce

Instructions

1. Wash the lentils in water that is as cool as possible. In a medium-sized saucepan, add the lentils and 4 cups of water, and bring to a boil on high heat. When the water is boiling, reduce the heat to medium and keep the pan uncovered. Cook for 15 minutes. The lentils should be tender but still hold their shape and not have dissolved or broken apart. Drain off any excess water and allow the lentils to cool slightly before using.

2. In a wide frying pan, warm the olive oil over medium heat. Toss in the diced onion and allow it to soften and become translucent, which should take about 5 minutes. After this initial cooking period, add the minced garlic and the grated carrot to the pan. Sauté with the onion for an additional 2-3 minutes.

3. Mix thoroughly the cumin, coriander, and smoked paprika, cooking for 1 minute until the spices are fragrant. Add salt and pepper to taste. Remove from the heat and let the mixture cool down.

4. In a large mixing bowl, put together the cooked lentils, the vegetable mixture that has been sautéed, the breadcrumbs, and the parsley that has been chopped.

5. The bowl shall have, added to it, the tomato paste, the egg that has been lightly beaten, and the soy sauce. These ingredients shall then be mixed well, and until it happens, the bowl’s contents remain a delicate caper of whisked egg still surmounting a four-ingredient mélange.

6. Set your oven to 375°F (190°C) to preheat, and prepare a baking sheet by lining it with parchment paper.

7. With your hands, form the mixture into small balls, almost the size of golf balls, and place them on the prepared baking sheet.

8. Preheat the oven to 400F. Line a baking sheet with parchment paper or a silicone baking mat. In a bowl, combine the cooked lentils, onion, garlic, oats, and seasoning, and mash until blended but slightly chunky. With clean hands, form the mixture into 20-25 small balls. Place the balls on the prepared baking sheet and bake for 20-25 minutes, turning halfway through, until firm and lightly browned.

9. Take the lentil balls from the oven and allow them to cool for a few moments before serving.

10. Serve these warm, with your choice of dipping sauce or on top of a salad. They’re great either way, but I especially enjoy them nestled among some greens.

Equipment Needed

1. Medium-sized saucepan
2. Measuring cups and spoons
3. Fine-mesh strainer
4. Wide frying pan
5. Wooden spoon or spatula
6. Large mixing bowl
7. Whisk or fork
8. Baking sheet
9. Parchment paper or silicone baking mat
10. Oven mitts
11. Chef’s knife
12. Cutting board
13. Grater

FAQ

• Q: Can I use canned lentils instead of dried lentils?A: Certainly, canned lentils can be used. They require no soaking and very little cooking. To substitute for the dry lentils called for in this recipe, use about 2 1/2 cups of drained canned lentils. Adjust the cooking time accordingly, as they are already cooked.
• Q: How can I make these lentil balls vegan?A: Substitute the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and make sure the breadcrumbs are vegan.
• Q: Can I freeze the lentil balls?A: Yes, they can be frozen. Once you have cooked them, allow them to cool completely, and then freeze them in an airtight container for as long as 3 months.
• Q: What can I serve these lentil balls with?They pair well with marinara sauce and pasta or serve them in a sub sandwich with lettuce and a yogurt sauce.
• Q: How many lentil balls does this recipe make?This recipe yields about 20 to 24 balls, contingent upon how large or small you decide to roll them.

Substitutions and Variations

Rather than using 1 cup of dried green or brown lentils, use 1 cup of canned lentils that have been drained and rinsed.
Rather than using 1 tablespoon of olive oil, use 1 tablespoon of sunflower oil.
Use finely chopped leeks instead of onion.
Instead of 1/2 teaspoon smoked paprika, use: 1/2 teaspoon chili powder.
Rather than using 1 cup of breadcrumbs, use 1 cup of crushed gluten-free crackers.

Pro Tips

1. To enhance the flavor of the lentils, consider adding a bay leaf or a sprig of thyme to the boiling water. This will infuse the lentils with a subtle, aromatic depth of flavor.

2. When sautéing the vegetables, let the onions caramelize slightly for extra sweetness, which will complement the earthy spices. Patience during this step will add richness to the final dish.

3. Ensure the lentil mixture is cool enough before adding the egg. If the mixture is too hot, the egg may start to cook prematurely, which can affect the texture and binding of the lentil balls.

4. For a crispier texture on the outside of the lentil balls, lightly brush them with olive oil before placing them in the oven. This will help them develop a golden-brown crust.

5. Try adding a pinch of chili flakes or cayenne pepper if you prefer a bit of heat. This can complement the smoked paprika and add an extra kick to the lentil balls.