Ingredients
- FOR LENTIL BALLS
- 800 grams lentils (2 x 400 gram cans of black lentils or brown lentils, drained and rinsed)
- 1 cup walnut halves
- 3 tablespoon dried mushrooms (chopped)
- 1 1/2 tablespoon tomato paste
- 3 tablespoons parsley, fresh
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup breadcrumbs (gluten-free breadcrumbs, vegan breadcrumbs)
- FOR ZESTY RICE
- 255 grams dry basmati rice
- 2 tablespoon lemon juice
- 1 1/2 tablespoon parsley (fresh and minced)
- 2 teaspoon lemon zest
- Sea salt, to taste
- FOR SALAD
- 2 cups lettuce, chopped
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (finely sliced)
- 4 lemon wedges
How to Make
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Step 1: Preheat oven to 190C and line a tray with baking paper.
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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.
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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.
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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.
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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.
We hope you enjoy this recipe!
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