August 14, 2018
Fresh Tomatoes, Dinner, Salads,
Snacks, Beans, Nuts/Seeds, Walnut, Rice, White Rice, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Picnic, Potluck, Weeknight Meals, Food Processor, Oven Bake, No Eggs, Non-Dairy, Vegan, Vegetarian, Lentils more
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"From our Sunday newspaper The Sunday Times. Times are estimated."
Preheat oven to 190C and line a tray with baking paper.
Place the lentils, walnuts, mushrooms, tomato, parsley, salt, and pepper in a food processor with a slicing blade and pulse until broken into smaller pieces but not yet a paste and then fold in the breadcrumbs until combined.
Using your hands, roll the mixture into 20 balls (about 2 tablespoon each) and place on the tray and bake for 10 minutes and then cool on a wire rack for 7 to 10 minutes.
In a pot, add the rice to 635 ml water and bring to the boil over medium heat and cover with a lid, reduce the heat to medium-low and simmer for 20 minutes, until tender and then stir in the juice, parsley, zest and salt until combined and then taste and season more if needed.
Combine the lettuce, tomatoes and onions in a bowl, then divide between dishes and add the rice balls, and serve with the lemon wedges.
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