Lentil Balls

adapted from The Meatball Shop recipe to be oil-free and vegan


Although this recipe takes quite a bit of chopping of vegetables, it is worth it. This recipe makes about 24 golf ball size balls. Enough to feed 4 people and have leftovers. I like these balls with pasta, or brown rice or in a sub sandwich.




2 cups dried French/green lentils

water

1 large onion, diced small

2 carrots, diced small

2 celery stalks, diced small

1 garlic clove, minced

1 Tablespoon thyme

1-2 teaspoons salt (optional)

1 Tablespoon tomato paste

8 ounces button mushrooms, diced small

4.5 Tablespoons of Energizer Eggs

6 Tablespoons warm water

½ cup bread crumbs

1/2 cup parsley (optional)


Serve with marinara sauce or pesto.


  1. Combine the lentils and 4 cups water in a small stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft (but not falling apart), about 25 minutes. Drain the lentils and allow to cool. {I usually do this the day before I want them.}

  2. In a dry large frying pan and water sauté the onions, carrots, celery, garlic, thyme, and salt (if using) over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add water as needed to keep vegetables from sticking or burning.

  3. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes.

  4. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.

  5. In a separate small bowl, combine Energizer Egg powder and warm water. Stir with a whisk or fork until well combined. Add to cooled vegetable mixture.

  6. Add the bread crumbs, and parsley (if using) to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.

  7. Preheat the oven to 400 degrees F. Cover cookie sheet with parchment paper.

  8. Roll the mixture into round, golf ball-sized meatballs (about 1½ inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared cookie sheet, allowing ¼-inch of space between the balls and place in even rows vertically and horizontally to form a grid.

  9. Roast for 30 minutes, or until the meatballs are firm and cooked through. Allow the meatballs to cool for 5 minutes on the baking dish before serving.





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