Lentil Balls With Zesty Rice & Salad

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK
  • FOR LENTIL BALLS
  • FOR ZESTY RICE
  • FOR SALAD

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 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 & Variations


No special items needed.

Related