Get the lentils cooked:
Under cold water, rinse the lentils. Add the lentils and water or vegetable broth to a medium pot. For approximately 20 to 25 minutes, or until the lentils are soft, bring to a boil, then lower heat to low, cover, and simmer. After removing any surplus of liquid, let it cool for a little.
First, get the lentils ready:
In a large basin, use a fork or potato masher to partially mash the cooked lentils; keep some whole lentils aside for texture.
Mash the lentils and then add the chopped onion, minced garlic, shredded carrot, dried thyme, smoky paprika, black pepper, breadcrumbs, and flax egg. Blend until all ingredients are incorporated.
Toss the lentils into balls:
Line a baking sheet with parchment paper and heat the oven to 375°F, or 190°C.
Using about 2 teaspoons of the lentil mixture each ball, shape the mixture into balls. After you have the baking sheet ready, set them aside.
Bake:
The lentil balls should be firm and have a crispy outside after 25 to 30 minutes in a preheated oven.
Place the order:
Garnish the warm lentil balls with a sauce of your choosing or place them on top of a salad. For an additional burst of flavor and brightness, top with chopped parsley.
In summary
In addition to being substantial and healthy, these lentil balls are delicious. If you’re trying to increase your intake of plant-based proteins without compromising on taste, these are for you. No matter how long you’ve been a vegan or how often you experiment with vegetarian dishes, this lentil balls recipe will not disappoint. Savor the tasty and nutritious dish you made!
