Red Lentil Balls

I love the versatility of meatballs and in my quest to cook meals that don’t rely on meat, I’ve had to use my imagination a bit. I recently picked up Vegetarian Everyday from the library and was pleased to discover a bean based “meatball” recipe, perfect for the gluten-free vegetarian. The couple that created this cookbook is from Sweden (they have a lovely blog I follow called Green Kitchen Stories) and they call these tasty legume-balls, polpette (which is a fancy word for meatballs, as far as my research can tell me). But anyway, the words flows off the tongue in such a beautiful way.

The photo does not do justice to the deliciousness of this meal, in fact it makes it look rather unappealing, but we loved these! I served them over a bed of zucchini and carrot noodles (long julienned veggie that I blanched in salted water) and we topped them with a little marinara sauce and a little arugula pesto.

Red Lentil Polpettes

RED LENTIL BALLS
(from Vegetarian Everyday by David Frenkiel & Luise Vindahl)
Print This Recipe

1 c. red lentils
1/2 red onion, finely chopped
2 cloves garlic, minced
3 Tbsp extra virgin olive oil
2 Tbsp tomato paste
1/3 c. rolled oats (use gluten-free, if needed)
1 tsp paprika (I used smoked paprika)
1/8 tsp cayenne pepper
sea salt to taste

Rinse the lentils and place in a saucepan with 2 1/4 cups cold water. Bring to a boil, then reduce the heat and simmer gently for 15 minutes or until tender. Drain well and cool slightly.

Mash the lentils with a fork. The consistency you want is mashed but still with some lentils left whole. Place in a mixing bowl, add the remaining ingredients and stir with a spoon until everything is combined. Place int he fridge for 30 minutes.

Preheat the oven to 375º F. Line a baking sheet with parchment paper. Form balls and place them on the baking sheet. Bake for 17-22 minutes. If you want, turn balls halfway through to get a more even shape and color.

Prepare pasta or veggie noodles and whatever sauce you want.

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3 responses

  1. Made these last night and served them over vegetable “pasta” (zucchini, yellow squash and carrots) with marinara. It was delicious! Even my skeptical husband commented that it was “pretty decent”.:) Great recipe!

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