Lentil Balls With Zesty Rice & Salad
Recipe: #30146
August 14, 2018
Categories: Salads, Snacks, Beans, Walnut, Rice, White Rice, Picnic, Potluck, Oven Bake, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, Vegan Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
- FOR LENTIL BALLS
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- FOR ZESTY RICE
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- FOR SALAD
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Nutritional
- Serving Size: 1 (625.8 g)
- Calories 1563.4
- Total Fat - 60 g
- Saturated Fat - 5.9 g
- Cholesterol - 0 mg
- Sodium - 714.1 mg
- Total Carbohydrate - 205.6 g
- Dietary Fiber - 69.7 g
- Sugars - 12.8 g
- Protein - 61 g
- Calcium - 213.7 mg
- Iron - 19.4 mg
- Vitamin C - 138.7 mg
- Thiamin - 2.1 mg
Step by Step Method
Step 1
Preheat oven to 190C and line a tray with baking paper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Combine the lettuce, tomatoes and onions in a bowl, then divide between dishes and add the rice balls, and serve with the lemon wedges.
Tips
No special items needed.
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